As far as <a href="https://www.tasteofhome.com/collection/roast-chicken-recipes/">roast chicken ideas</a> go, this baked balsamic chicken recipe is one of our favorites. 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

Baked Balsamic Chicken

rosemary

garlic cloves,

salt

pepper

red onions, chopped

chicken

dry red wine chicken broth

balsamic vinegar

25g protein.  <B><b>Diabetic Exchanges</b>: </B>4 lean meat.

Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.

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.

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.)

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.

Very tasty! I brushed skin with melted butter to make the skin more crunchy and cook less time to keep chicken breast inside not so dry.

This chicken is delicious! I combined all the ingredients (cutting back on the salt, pepper, and onions) and used it as a marinade for boneless skinless chicken breast pieces. After 8 hours in the refrigerator, my husband grilled the chicken to perfection! Although I still want to try this recipe with a roasting chicken, we thought the grilled chicken was great and will definitely make it again!

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

This was fantastic! I made this today for a nice dinner in, and it turned out to be the best roasted chicken recipes I've ever made. My husband agreed, stating that this chicken was "supremely good" and deserved to be put on the repeat list and made many more times in the future. The aroma as it cooked was just wonderful, and I loved the rosemary as well. It browned beautifully in the oven, but I did have to cover it with foil after about half an hour in order to prevent over-browning. I also recommend putting foil in the bottom of the roasting pan, to make clean up easy. The chicken was nice and tender and wonderfully seasoned. Excellent recipe!

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.

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!

This is a favorite at my house.  I make it often.  The chickens are so economical and the flavor is very special and tasty.

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.

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.

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.

I marinated mine overnight and the herb mix under the skin was fabulous.

Add some butter beneath the skin of the chicken on the breasts to get juicer white meat.

This is the best and is so easy! A new family favorite. Made exactly as written and everyone loved it!

AMAZING!   Turned out beautifully .  Very tasty .

I prepared this for the first time yesterday. I used sweet onion in place of the red onion. Otherwise,  I followed the recipe. My family loved it!

this chicken was great it was so juicey and delicious the whole family loved it and its hard to find something they all like

I made this for first time tonight.  We just LOVE IT! So simple, not a lot of ingredients. Taste so yummy!  I made it exactly with the exception I had a red bell pepper that needed using.  So I added the bell pepper with the onion.  Then about an hour before it was done, I added in some baking potatoes cut in half. Then half hour later I added some frozen, crinkle cut carrots.   On using the wine or the broth, I did half and half.  I will certainly make this again! Thanks for posting it!

I made it for the first time tonight! It won't be my last time ether! I used chicken stock instead of the chicken broth. I baked it for 2 1/2 hours!

A classic dinner, great for any holiday especially!

Chicken i used was only 2 lbs. I would have to adjust cooking times next time. Despite this the chicken turned out delicious. Can't wait to try it again. Highly recommend this recipe for everyone.

baked balsamic chicken

Prep Time: 20 minutes

Cook Time: 2 hours

Total: 2 hours, 20 minutes

Servings: 6.5

Author : Taste of Home Editors

Ingredients

Instructions

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