Chicken-Balsamic roast Chicken

Chicken-Balsamic roast Chicken
Chicken-Balsamic roast Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Balsamic roast Chicken

  • 1

    5-6 pound whole chicken (mine was 4pnds and I got the organic)

  • 2

    tablespoons chopped fresh rosemary

  • 2

    tablespoons sea salt (or a little less depending on size of chicken)

  • 3

    garlic cloves, chopped

  • 1

    tablespoon ground black pepper

  • 2

    red onions, cut in big chunks

  • 1/4

    cup balsamic vinegar

  • 1/4

    cup good red table wine

Directions

Preheat oven 350. Clean chicken, pull out neck, giblets and liver – reserve. (the smart chicken doesn’t have this in it but if you get a chicken with it in it use it because it does give you a better sauce) Rinse bird and pat dry. In small dish, combine rosemary, salt, garlic and pepper. Rub mixture all over the chicken inside and out. let stand four at least 1 hour. You can do this up to 24 hours in advance. Cover and place in refrigerator if not cooking it right away. Place (if you have) neck, giblets and liver on bottom of roasting pan. Sprinkle the big chunks of onion on top. Then place the whole chicken on top of the onions. Pour the balsamic vinegar and wine over the chicken. Roast the chicken in the oven for approximately 2hrs. (20 minutes per pound). Since I did a 4lb. chicken I roasted it for 80minutes (20 min. a pound). Carve chicken and serve with the balsamic and onion mixture from the bottom of the pan. This is why I say to serve it with mashed potatoes because I pour the juices over the mashed potatoes and chicken. The red onions are good too!

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