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Balsamic Roast Chicken Recipe

Balsamic Roast Chicken Recipe

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 YIELD:12 servings


  • 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


  • 1. Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
  • 2. 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.
  • 3. 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.)
  • 4. 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. Yield: 12 servings (1-1/2 cups onion sauce).

Nutritional 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.

Reviews for Balsamic Roast Chicken

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Reviewed 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!"

Reviewed 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."

Reviewed Feb. 6, 2017

"A classic dinner, great for any holiday especially!"

Reviewed Jan. 23, 2017

"Very good.. I used chicken broth..

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Reviewed Jan. 21, 2017

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

Reviewed 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
Reviewed 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."

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."

Reviewed Dec. 30, 2013

"AMAZING! Turned out beautifully . Very tasty ."

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."

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