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Roasted Balsamic Whole Chicken Recipe
Servings:
4
Prep Time:
15
minutes
mins
Cook Time:
2
hours
hrs
Total Time:
2
hours
hrs
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Main Course
Cuisine:
American
If you don’t want to use wine, you can substitute reduced-sodium chicken broth. Makes 4 adult servings, or 6 smaller servings.
Ingredients
1
6 pound
roasting chicken
3-4
tablespoons
fresh thyme
,
finely chopped
2-3
shallots
,
minced (or leeks)
1
teaspoon
salt
1
teaspoon
pepper
2
medium red onions
,
chopped
1/2
cup
dry red wine
1/2
cup
balsamic vinegar
Instructions
Preheat oven to 350 degrees.
Wash and pat chicken dry. Remove the giblets, etc.
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, herb side up.
Pour the wine and balsamic vinegar over chicken.
Place the lid back on the dish. Bake covered for 1 hour.
Remove the lid and bake another 1 hour, or until a meat thermometer reads 180°. The chicken will be nice and brown!
Let stand for 15 minutes before carving. Pour onion sauce into a small bowl; skim fat. Serve with the chicken and rice or poatoes!