Baked Balsamic Chicken
As far as roast chicken ideas 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 Tips
Can you use the wine and vinegar mixture to marinate other cuts of chicken?
Yes! The wine and balsamic vinegar mixture makes a great marinade for chicken breasts, thighs and legs. Place the meat in an airtight container, add the marinade and turn the meat to coat. Cover and refrigerate 4 to 6 hours. Drain and discard the marinade, and roast or grill the chicken as desired.What do you serve with baked balsamic chicken?
Traditional side dishes go well with this dish. Some of our favorite sides for chicken include crispy smashed herb potatoes, roasted Parmesan asparagus and skillet herb bread.How should you reheat leftover baked balsamic chicken?
Leftover baked balsamic chicken can be stored in an airtight container in the fridge for up to 4 days. There are several ways to reheat chicken. For moist meat and crispy skin, we recommend the oven method. Preheat your oven to 400° and let the chicken come to room temperature. Place the chicken pieces in a single layer on a wire rack fitted over a baking sheet so the hot air can circulate. Bake until the internal temp of the chicken is 165°, about 15 minutes.—Julie Schnittka, Taste of Home Senior Editor
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
Directions
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1Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
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2Pat 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.
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3Mix 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.)
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4Remove 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.
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