Baked Balsamic Chicken

Name: Baked Balsamic Chicken
Prep time: 20 min
Cook time: 2 min
Total time: 2 min
Ingredients: 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon pepper; 2 medium red onions, chopped; 1 roasting chicken (6 to 7 pounds); 1/2 cup dry red wine or reduced-sodium chicken broth; 1/2 cup balsamic vinegar

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Prep Time: 20 minutes

Cook Time: 2 hours

Total: 2 hours, 20 minutes

Servings: 6.5

Author : Taste of Home Editors

Ingredients

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2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed3 garlic cloves, minced1 teaspoon salt1 teaspoon pepper2 medium red onions, chopped1 roasting chicken (6 to 7 pounds)1/2 cup dry red wine or reduced-sodium chicken broth1/2 cup balsamic vinegar

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.)

Step 4

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.