Balsamic Roast Chicken Recipe
Balsamic Roast Chicken Recipe photo by Taste of Home

Balsamic Roast Chicken Recipe

Publisher Photo
“When the aroma from this dish fills your house, your family will think you spent all day cooking.” But this elegant, Sunday-special entree, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES: 12 servings

Ingredients

  • 1 roasting chicken (6 to 7 pounds)
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 medium red onions, chopped
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar

Nutritional Facts

3 ounces cooked chicken with 2 tablespoons onion sauce equals 182 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 275 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. Pat chicken dry. In a small bowl, combine the rosemary, garlic, salt and pepper; rub under skin of chicken. Place onions in a shallow roasting pan; top with chicken. Combine wine and balsamic vinegar; pour over chicken.
  2. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan juices. (Cover loosely with foil if chicken browns too quickly.)
  3. Let stand for 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with chicken. Yield: 12 servings (1-1/2 cups onion sauce).
Originally published as Balsamic Roast Chicken in Healthy Cooking August/September 2010, p50

Nutritional Facts

3 ounces cooked chicken with 2 tablespoons onion sauce equals 182 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 275 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 4 lean meat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Balsamic Roast Chicken

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

Delicious. I used brandy (because that was all I had) with the balsamic vinegar and it was wonderful. I think a hearty Burgundy would be even better. Have added to my "Company's Coming" cookbook.

MY REVIEW
Reviewed Dec. 30, 2013

AMAZING! Turned out beautifully . Very tasty .

MY REVIEW
Reviewed Aug. 12, 2013

This roast chicken is the best we had ever eaten. The chicken is very tasty and the onion gravy is so delish. my families can't stop raving about it. Thank you Tracy for sharing it.

MY REVIEW
Reviewed Aug. 4, 2013

This is the best and is so easy! A new family favorite. Made exactly as written and everyone loved it!

MY REVIEW
Reviewed Aug. 4, 2013

perfect Sunday dinner, the sauce is perfectly balanced,I also added halved potatoes, and carrots..a new comfort food for our family!

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