Best 6 Balsamic Roast Chicken Recipes

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**Balsamic Roast Chicken: AFlavorful and Versatile Dish**

If you're looking for a delectable and versatile dish that's perfect for any occasion, look no further than balsamic roast chicken. This classic recipe combines the tangy sweetness of balsamic vinegar with the savory richness of chicken, resulting in a mouthwatering meal that's sure to impress. Whether you're hosting a dinner party or simply want an easy and flavorful weeknight meal, balsamic roast chicken is an excellent choice. This article provides not just one, but three variations of this delectable dish, each offering unique flavors and cooking methods to suit your preferences. From the classic balsamic roast chicken with its crispy skin and juicy meat to the tantalizing honey balsamic roast chicken with its sweet and tangy glaze, and the succulent lemon balsamic roast chicken with its vibrant citrus notes, these recipes cater to diverse tastes and dietary requirements. Get ready to embark on a culinary journey as we delve into the world of balsamic roast chicken.

Let's cook with our recipes!

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

BALSAMIC ROAST CHICKEN WITH ARUGULA AND TOMATO SALAD



Balsamic Roast Chicken with Arugula and Tomato Salad image

Provided by Tim Cole

Categories     Cheese     Chicken     Dairy     Garlic     Leafy Green     Tomato     Roast     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
4 large chicken breast halves with skin and bone
8 cups arugula (about 4 ounces)
2 cups cherry tomatoes (about 10 ounces), halved
1 cup Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

BALSAMIC AND TOMATO ROAST CHICKEN



Balsamic and Tomato Roast Chicken image

Provided by Donna Hay

Categories     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     Vinegar     Basil     Summer     Capers     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 thick slices eggplant (aubergine), cut lengthwise
4 chicken breast fillets
1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered
2 tablespoons salted capers, rinsed
1/4 cup (2 fluid ounnces) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper

Steps:

  • Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

BALSAMIC ROAST ITALIAN CHICKEN



Balsamic Roast Italian Chicken image

You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

Provided by Marie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) fryer chickens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove minced garlic

Steps:

  • Whisk together balsamic vinegar, olive oil and lemon juice.
  • Add rest of seasoning ingredients and mix well.
  • Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
  • Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
  • Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

BALSAMIC ROAST CHICKEN AND VEGETABLES



Balsamic Roast Chicken and Vegetables image

This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 onions, peeled
1 (16 ounce) bag baby carrots
6 red potatoes, scrubbed and cut into quarters
2/3 cup bottled balsamic vinegar and oil salad dressing, divided (or more to taste)
salt and black pepper, to taste
6 sprigs and 1/4 cup chopped fresh parsley
1 (4 1/2-5 lb) whole roasting chickens

Steps:

  • Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
  • Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
  • Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
  • Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
  • Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
  • Remove the onion and parsley from inside the chicken and discard.
  • To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

ROAST CHICKEN AND POTATOES WITH BALSAMIC-BLACK PEPPER SAUCE



Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce image

Categories     Chicken     Potato     Roast     Vinegar     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

9 tablespoons olive oil
3/4 cup chopped shallots
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 tablespoons all purpose flour
3 1/2 cups chicken stock or canned low-salt chicken broth
1 3/4 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
2 pounds large red potatoes (about 6), each cut lengthwise into 1-inch wedges
1 1/2 tablespoons chopped garlic
1 tablespoon chopped fresh rosemary
1 5- to 5 1/4-pound fryer chicken, halved lengthwise, backbone removed

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and sauté until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
  • Position 1 rack in top third of oven and another in bottom third; preheat to 375°F. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.
  • Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.
  • Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.

Tips

  • Use a whole chicken for the best flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but the cooking time may vary.
  • Pat the chicken dry before roasting. This will help the skin crisp up.
  • Season the chicken generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Place the chicken on a roasting rack in a baking dish. This will help the chicken cook evenly.
  • Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Baste the chicken with balsamic vinegar every 20 minutes. This will help keep the chicken moist and flavorful.
  • Let the chicken rest for 10 minutes before carving. This will help the juices redistribute throughout the chicken.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion

Balsamic roast chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of balsamic vinegar and herbs gives the chicken a wonderful flavor, and the crispy skin is sure to please everyone at the table. So next time you're looking for a simple but satisfying meal, give balsamic roast chicken a try.

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