Roasted Balsamic Chicken
User Reviews
5
-
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
Description
This Roasted Balsamic Chicken begins by making a marinade combining balsamic vinegar, soy sauce, olive oil, fresh rosemary, garlic, salt, and pepper. The chicken is halved by cutting along the backbone and breast bones, allowing quicker and even roasting. The chicken pieces are marinated for at least 30 minutes to three hours, optionally lifting skin to coat underneath.
The chicken is roasted at high heat with baby potatoes, carrot sticks, red onion wedges, and Brussels sprouts tossed in olive oil and seasonings. The roasting yields tender, juicy chicken with a slightly caramelized balsamic glaze on the skin, alongside browned, flavorful vegetables. The combination maximizes flavor absorption from the marinade and vegetable roasting.
The dish is suitable for a wholesome dinner, combining protein and vegetables in one pan. Cutting the chicken helps reduce cooking time and helps flavors penetrate.
Variations can include adding honey or brown sugar for a sweeter glaze, and leftovers can be refrigerated and reheated. Resting the chicken before serving allows juices to redistribute for moist meat.
Ingredients
- 1 chicken 3.5 to 4 pounds, whole
- salt
- black pepper
- 1 pound baby potato
- 3 carrot peeled and cut into 2-inch sticks
- 1 medium red onion or white, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon rosemary chopped, chopped, fresh
- 8 ounces Brussels sprouts
Marinade
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon rosemary or 1 ½ teaspoons dried crushed rosemary, chopped, fresh
- 3 cloves garlic minced
- salt
- black pepper
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 well with other bone-in chicken cuts; adjust cooking times accordingly.
- Halving the chicken reduces roasting time and improves marinade penetration; ask a butcher to cut if preferred.
- Add honey or brown sugar to the marinade for a sweeter glaze.
- Tuck wing tips under to prevent burning during roasting.
- Allow chicken to rest about 10 minutes after roasting for best juiciness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
