Balsamic Roasted Chicken

I love using Balsamic Vinegar in cooking and my Balsamic Roasted Chicken is a show stopper.  So easy to make it can save your life on hectic days.  Cooking is all about bringing the family together without wearing you out.  I find my kitchen relaxing and you should if you make meals as easy as this. Most days you can find me singing and grooving at my kitchen island as I cook and prepare recipes for my blog and my family. 

A whole chicken vs parts

Cooking a whole chicken is more economical. Unless you are cutting the chicken yourself, parts cost more. When serving to a family you can make more parts and portions rather than the traditional 8 parts. Roasting a chicken whole keeps it moist and the carcass is wonderful for soup making. A whole cooked chicken is impressive at any table.

Another balsamic recipe for chicken on my blog https://recipesatmytable.com/balsamic-glazed-chicken-thighs/

Ingredients For Balsamic roasted chicken

• 2 tablespoons Italian seasoning 
• 3 garlic cloves, minced
• 1 teaspoon each of salt and pepper
• 1 tbsp olive oil
• 2 medium  onions, chopped
• 1 rib celery
• 1 whole carrot
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar
• whole roasting chicken (10 lbs)

Process

Preheat oven to 350°. Mix Italian seasoning, garlic, salt and pepper. Next add in the olive oil and mix.

Place onions, celery and carrots in a roasting pan; place chicken over the vegetables, breast side up.

Make sure the chicken is dry.  Use paper towels.  Rub the seasoning mix all over the chicken and try to get some under the skin. 

Make sure the wings are tucked in and that the drumsticks are tied together.

Next, mix the wine and vinegar and pour over the chicken. Cover chicken loosely with foil and place in oven for about an hour.

Remove foil and cook for another hour to brown the chicken. Remove chicken from oven and cover loosely with foil again and let it rest for 15 minutes.  

Transfer vegetables and the pan drippings into a bowl and use an immersion blender.  Now pour this luscious gravy into a bowl for serving. 

Serve with the gravy and carrots.

Print

Balsamic Roasted Chicken

Author Renata Solski

Ingredients

• 2 tablespoons Italian seasoning
• 3 garlic cloves minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 medium onions chopped
• 1 rib celery
• 1 whole carrot
• 1 roasting chicken 6 to 7 pounds
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar

Instructions

1. Preheat oven to 350°. Mix Italian seasoning, garlic, salt and pepper.
2. Place onions, celery and carrots in a roasting pan; place chicken over the vegetables, breast side up.
3. Make sure the chicken is dry. Use paper towels.
4. Rub the seasoning mix all over the chicken and try to get some under the skin.
5. Make sure the wings are tucked in and that the drumsticks are tied together.
6. Next, mix the wine and vinegar and pour over the chicken.
7. Cover chicken loosely with foil and place in oven for about an hour.
8. Remove foil and cook for another hour to brown the chicken.
9. Remove chicken from oven and cover loosely with foil again and let it rest for 15 minutes.
10. Transfer vegetables and the pan drippings into a bowl and use an impulsion blender. Now pour this luscious gravy into a bowl for serving.