5 from 56 votes
Roasted Balsamic Chicken
Roasted Balsamic Chicken involves a whole chicken cut in half, marinated in a mixture of balsamic vinegar, soy sauce, olive oil, rosemary, garlic, salt, and pepper, then roasted with baby potatoes, carrots, red onion, and Brussels sprouts. The marinade infuses the meat with a tangy and savory flavor. The vegetables roast alongside the chicken absorbing its juices, creating a complete meal.
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
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
- black pepper
- salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 466
% 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.