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Balsamic Roast Chicken

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
  • Total Time
    Prep: 20 min. Bake: 2 hours + standing
  • Makes
    12 servings (1-1/2 cups onion sauce)


  • 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 roasting chicken (6 to 7 pounds)
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar


  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
  • Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.
  • Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts
3 ounces cooked chicken (skin removed) with 2 tablespoons sauce: 182 calories, 7g fat (2g saturated fat), 77mg cholesterol, 275mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 4 lean meat.

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  • karen
    Mar 1, 2020

    Help! What on earth have I done wrong?? The chicken has been in the oven for an hour now and I have had to add double the wine

  • sgronholz
    May 29, 2019

    This chicken is delicious! I combined all the ingredients (cutting back on the salt, pepper, and onions) and used it as a marinade for boneless skinless chicken breast pieces. After 8 hours in the refrigerator, my husband grilled the chicken to perfection! Although I still want to try this recipe with a roasting chicken, we thought the grilled chicken was great and will definitely make it again!

  • JennKurth
    Jan 16, 2018

    I made this tonight. It got rave reviews all the way around. I did add carrots and potatoes to roast as well. The kitchen smelled amazing! I'll definitely be keeping this in my rotation to cook again!

  • Ashaline
    May 4, 2017

    This is a favorite at my house. I make it often. The chickens are so economical and the flavor is very special and tasty.

  • gina.kapfhamer
    Feb 6, 2017

    A classic dinner, great for any holiday especially!

  • luvdemgrits
    Jan 23, 2017

    Very good.. I used chicken broth.

  • justmbeth
    Jan 21, 2017

    Moist and tasty! Made as-is and would not recommend any changes.

  • parksville
    May 5, 2015

    I used a 4-1/2 lb chicken and made it as is except for cooking it in an oven bag. It came out very moist and was done in 1-3/4 hours. The next time I would cut back on the balsamic vinegar a bit and not use so much red onion. I thickened the sauce w/ cornstarch and added more low sodium chicken broth. It was tastier the next day and I would make again.

  • Gramma Amy
    Oct 13, 2014

    Very tasty. The balsamic gives the broth a wonderful flavor, and the chicken was moist. I chose to add potatoes and carrots to the broth, around the chicken in the roasting pan. Turned out great... meal & sides all in one pot.

  • nolagyrl
    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.