Fabulous Balsamic Roast Chicken with Thyme
Today I’m sharing with you one of the easiest recipes which is perfect for entertaining, Fabulous Balsamic Roast Chicken with Thyme. It’s a whole chicken baked with onions, balsamic vinegar, red wine, and topped with fresh thyme rub.
There are a few other simple ingredients, but why it’s perfect for entertaining is because it’s a flavorful one-pot meal! And it’s easy!
Why this chicken is fabulous:
~Takes only a few minutes to prepare.
~Put the chicken in the oven 2 hours before your company comes. The aroma will fill your home and make it smell so yummy.
~When it’s time to serve your guests, pull the chicken from the oven, place on a beautiful platter, and serve family style.
~It doesn’t have to look perfect to taste good. The juicier, the better! And yummy if you serve the onion sauce over mashed potatoes!
Years ago, I made this recipe when I sold Pampered Chef (I used their stone baking pans), and it was a family favorite. By the way, it was in 1997 right after my mom died that I started selling Pampered Chef. I wanted something fun to do and a way to get out and meet other people. I hosted 130 parties! Fun memories.
I’m glad I’ve revisited one of my favorite recipes, and this week my family was happy, too.
They raved over the flavor. And what it so flavorful and fabulous is the rub tucked under the skin.
Place the chicken on top of the chopped onions in your oven-proof pot.
Pour balsamic vinegar and wine over the chicken.
Cover and bake. You will not believe how good your house smells. I promise.
And I can’t wait to show you what I did with the leftovers. Another post …
What’s your special way to roast a chicken?
[print_this]
Recipe: Fabulous Balsamic Roast Chicken with Thyme {ReluctantEntertainer.com}
Summary: If you don’t want to use wine, you can substitute reduced-sodium chicken broth.
Ingredients
- 1 roasting chicken (6 pounds)
- 3-4 tablespoons fresh thyme, finely chopped
- 2-3 shallots, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 medium sweet onions, chopped
- 1/2 cup dry red wine
- 1/2 cup balsamic vinegar
Instructions
- Pat chicken dry. In a small bowl, combine the thyme, shallots, salt and pepper; rub under skin of chicken. Place the onions in a roasting pan (with a lid); top with chicken.
- Combine wine and balsamic vinegar; pour over chicken.
- Bake covered at 350° for 1 hour. Remove the lid and bake another 1 – 1 1/2 hours or until a meat thermometer reads 180°.
- Let stand for 15 minutes before carving. Pour onion sauce into a small bowl; skim fat. Serve with chicken.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 6
[/print_this]
Christmas is my favorite holiday and I love making my grandmothers roasted pork tenderloin with apricot glaze!
Yum! I love a roasted chicken! Especially on a Sunday afternoon!
Love this, Sandy! That chicken looks amazing!
Love your answer, Sandy!!! xoxo Please pass the chicken!
This looks so great, Sandy! I love the balsamic flavor going on!
I make a very similar roast chicken with thyme and lemon … the red wine and balsamic vinegar sound like a nice addition… I will have to try!
I got my latest go-to recipe from an issue of Bon Appetit earlier this year (Pimenton Roast Chickens with Crispy Potatoes). It’s a little involved – you have to start the night before, and I start the potatoes and chickens roasting separately until it’s time to turn them. But worth it! I also use a simple Jaques Pepin recipe quite a bit.
I’m definitely going to try this one, it looks great! And I love that it goes together quickly. Would be great for a weeknight or a busy weekend!
Love that you used balsamic vinegar in this chicken dish – always looking for more ways to use balsamic. Yum!
Roast chicken is one of my families favorites too. The baked onions in this one sound delicious so I’m going to have to try this recipe!
I love making roast chicken, but I need to learn how to carve it so it doesn’t look like it got into a fight (and lost)!
I’ve given up on the perfect carved chicken a long time ago, Lori. LOL. I just cut and serve. It’s juicy and to tasty, it really doesn’t matter. :)