Recipe by IrishEyes.NYC
It's as easy as one, two, three to prepare a delicious roast chicken. Preparation time does NOT include one day of marinating in the refrigerator for best flavor.
Top Review by Elisabetta47
This is a unique method that produces a succulent and well-flavored chicken. I stuffed the bird with the onions, rosemary, garlic and tossed it in a Zip-loc bag with the vinegar and wine overnight, turning it a few times the next day. The cooking times were correct though my finicky oven began cremating the skin; next time I'll tent it with aluminum foil for the 2nd hour of cooking. Thanks for posting.
- 1 medium onion, chopped and divided
- 2 sprigs fresh rosemary
- 3 garlic cloves, whole
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup red wine
- salt and pepper
- 1 (5 -7 lb) roasting chickens
Directions See How It's Made
- Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
- Sprinkle half the chopped onion in bottom of roasting pan.
- Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
- Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
- Pour over balsamic vinegar and red wine; FOR BEST FLAVOR, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).
- Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
- Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.
- Remove chicken from oven; baste; reduce temperature to 350°F.
- Continue roasting uncovered at 350°F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°F, basting every half hour. Skin will be dark but will not burn. Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
- Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
- While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.
- Carve chicken; dip slices into balsamic reduction and serve.