Balsamic Roast Chicken

By newbaucher

“When the aroma from this dish fills your house, your family will think you spent all day cooking.” But this elegant, Sunday-special entree, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska

Ingredients

• 1 roasting chicken (6 to 7 pounds)
• 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
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar

Details

Servings 12

Preparation

Step 1

Pat chicken dry. In a small bowl, combine the rosemary, garlic, salt and pepper; rub under skin of chicken. Place onions in a shallow roasting pan; top with chicken. Combine wine and balsamic vinegar; pour over chicken.
Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan juices. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with chicken. Yield: 12 servings (1-1/2 cups onion sauce).