Roasted Balsamic Chicken

Name: Roasted Balsamic Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 serving
Ingredients: 1 whole chicken; salt and black pepper; 1 pound baby potatoes; 3 carrots; 1 medium red onion; 2 tablespoons olive oil; 1 teaspoon chopped fresh rosemary; 8 ounces Brussels sprouts; ¼ cup balsamic vinegar; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 3 cloves garlic; salt and black pepper

User Reviews

5.0

84 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings
6
Calories
466 kcal
Course
Main Course, Dinner
Cuisine
American

Roasted Balsamic Chicken

Layla Henson

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Marinated with a balsamic glaze and then perfectly roasted with colorful veggies, this Balsamic chicken is a one-dish wonder!

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Ingredients

Servings

1 whole chicken 3.5 to 4 pounds
salt and black pepper
1 pound baby potatoes
3 carrots peeled and cut into 2-inch sticks
1 medium red onion or white, cut into wedges
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary chopped
8 ounces Brussels sprouts

Marinade

¼ cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried crushed rosemary
3 cloves garlic minced
salt and black pepper

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Instructions

Combine marinade ingredients in a small bowl or a freezer bag. Set aside.
Remove neck and giblets from the cavity of the chicken if they are included. Flip the chicken so the breast side is down. Using kitchen scissors, cut along one side of the backbone of the chicken. Repeat on the other side of the backbone. Remove and discard the backbone (or freeze for adding to broth or stock).
Flip the chicken over and use a large knife to cut between the breast bones and cut the chicken into two halves.
Place the chicken and marinade in a bowl or freezer bag. Gently lift the skin of the breasts with your fingers to allow the marinade to get under the skin too (optional). Place the bag or bowl in the refrigerator for at least 30 minutes or up to 3 hours, turning occasionally.
Preheat the oven to 425°F. Toss potatoes, carrots, and onions with olive oil and seasonings in a bowl.
Remove the chicken from the marinade (discard the marinade) and fold the wing tips under the chicken by bending them back and tucking them under.
Place the chicken halves bone side down on a large rimmed baking sheet. Arrange the vegetables (except brussels sprouts) around the chicken.
Roast the chicken for 25 minutes. Add the brussels sprouts to the pan and continue roasting an additional 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
Remove from the oven and rest at least 10 minutes before cutting.

Notes

This recipe works with other bone-in chicken pieces (breasts, legs, drumsticks) If you use smaller cuts of chicken, the cooking time will need to be adjusted.
This recipe works with other bone-in chicken pieces (breasts, legs, drumsticks) If you use smaller cuts of chicken, the cooking time will need to be adjusted.
Cutting the chicken in half is super easy and worth trying, it makes cooking time faster! If you don't want to do it yourself, you can often ask the butcher and they will do it for you.
Cutting the chicken in half is super easy and worth trying, it makes cooking time faster! If you don't want to do it yourself, you can often ask the butcher and they will do it for you.
For a sweeter glaze, whisk in a tablespoon or two of honey or brown sugar.
For a sweeter glaze, whisk in a tablespoon or two of honey or brown sugar.
Tucking the wing tips under keeps them from burning on the ends.
Be sure to let the chicken rest for about 10 minutes before serving.

Nutrition Information

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Calories 466 (23%) Carbohydrates 24g (8%) Protein 28g (56%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 95mg (32%) Sodium 463mg (19%) Potassium 864mg (25%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 5571IU (111%) Vitamin C 53mg (59%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 466 kcal

% Daily Value*

Calories	466	23%
Carbohydrates	24g	8%
Protein	28g	56%
Fat	29g	45%
Saturated Fat	7g	35%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	95mg	32%
Sodium	463mg	19%
Potassium	864mg	18%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	5571IU	111%
Vitamin C	53mg	59%
Calcium	65mg	7%
Iron	3mg	17%