Balsamic Roast Chicken
Total TimePrep: 20 min. Bake: 2 hours + standing
Makes12 servings (1-1/2 cups onion sauce)
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
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!
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!
This is a favorite at my house. I make it often. The chickens are so economical and the flavor is very special and tasty.
A classic dinner, great for any holiday especially!
Very good.. I used chicken broth.
Moist and tasty! Made as-is and would not recommend any changes.
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.
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.
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.