Balsamic Roast

Balsamic Roast
Adapted from tasteofhome.com
Balsamic Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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.

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