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    You are in: Home / Recipes / Balsamic Roast Chicken and Vegetables Recipe
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    Balsamic Roast Chicken and Vegetables

    Balsamic Roast Chicken and Vegetables. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    JackieOhNo!'s Note:

    This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.

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    Units: US | Metric

    • 5 onions, peeled
    • 1 (16 ounce) bag baby carrots
    • 6 red potatoes, scrubbed and cut into quarters
    • 2/3 cup bottled balsamic vinegar and oil salad dressing, divided (or more to taste)
    • salt and black pepper, to taste
    • 6 sprigs and 1/4 cup chopped fresh parsley
    • 1 (4 1/2-5 lb) whole roasting chickens


    1. 1
      Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
    2. 2
      Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
    3. 3
      Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
    4. 4
      Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
    5. 5
      Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
    6. 6
      Remove the onion and parsley from inside the chicken and discard.
    7. 7
      To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

    Ratings & Reviews:

    • on January 16, 2012


      How easy can you get? Throw everything in the pan and roast! And the end result was delicious. Cooking time was perfect. the only change I would make next time is to add a few cloves of garlic to the vegies.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2011


      This tasted wonderful. Instead of 5 onions, I used 1 large one and added garlic.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2010


      This was great!!! The taste is absolutely wonderful, although next time I will add some oil or butter to the veggies as well as adding green beans because they would be perfect here. The only thing to be aware of, is that my cook time was much much longer than 1.5 hours -- closer to 2.5 and then I had to remove the chicken and put the veggies in the microwave for about 8 minutes to get them cooked enough (carrots had a slight crisp to them). This was great though and we will definitely repeat! Thanks for posting! Made for PRMR tag.

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


    Nutritional Facts for Balsamic Roast Chicken and Vegetables

    Serving Size: 1 (630 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1488.8
    Calories from Fat 771
    Total Fat 85.7 g
    Saturated Fat 24.5 g
    Cholesterol 397.0 mg
    Sodium 811.7 mg
    Total Carbohydrate 79.4 g
    Dietary Fiber 11.1 g
    Sugars 19.2 g
    Protein 97.6 g

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