Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / 1-2-3 Balsamic Chicken Recipe
    Lost? Site Map

    1-2-3 Balsamic Chicken

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    IrishEyes.NYC's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
    2. 2
      Sprinkle half the chopped onion in bottom of roasting pan.
    3. 3
      Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
    4. 4
      Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
    5. 5
      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).
    6. 6
      Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
    7. 7
      Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.
    8. 8
      Remove chicken from oven; baste; reduce temperature to 350°F.
    9. 9
      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.
    10. 10
      Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
    11. 11
      While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.
    12. 12
      Carve chicken; dip slices into balsamic reduction and serve.

    Ratings & Reviews:

    • on February 18, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2008

      45

      Very Tasty. The smell is strong, but the flavor is well-balanced. I needed to cook it for much longer than the recommended times.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2014

      45

      This was very good! The balsamic flavour was just strong enough to make its point without overwhelming the dish. The marinade kind of burned to the bottom of the roasting pan, so I didn't make the balsamic reduction. Neither my wife nor I felt that it suffered without it, however. Thanks for a very interesting roast chicken recipe! Made for PAC Spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for 1-2-3 Balsamic Chicken

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 572.3
     
    Calories from Fat 348
    60%
    Total Fat 38.7 g
    59%
    Saturated Fat 11.0 g
    55%
    Cholesterol 178.2 mg
    59%
    Sodium 172.6 mg
    7%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.0 g
    16%
    Protein 42.2 g
    84%

    The following items or measurements are not included:

    fresh rosemary

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes