Name: Baked Balsamic Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Balsamic Chicken

1. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -

2. 3 garlic cloves, minced -

3. 1 teaspoon salt -

4. 1 teaspoon pepper -

5. 2 medium red onions, chopped -

6. 1 roasting chicken (6 to 7 pounds) -

7. 1/2 cup dry red wine or reduced-sodium chicken broth -

8. 1/2 cup balsamic vinegar -

How to cook deliciously - Baked Balsamic Chicken

1. Stage

Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.

2. Stage

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.

3. Stage

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.)

4. Stage

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.