Balsamic Roast Chicken and Vegetables

"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."
photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
1hr 45mins


  • 5 onions, peeled
  • 1 (16 ounce) bag baby carrots
  • 6 red potatoes, scrubbed and cut into quarters
  • 23 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


  • Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the onion and parsley from inside the chicken and discard.
  • To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

Questions & Replies

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  1. 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.
  2. This tasted wonderful. Instead of 5 onions, I used 1 large one and added garlic.
  3. This was truly a delicious dinner and everything cooks together -- it can't get better than that. We absolutely love baked chicken and the balsamic vinaigrette really adds a delicious flavor to both the chicken and the veggies. My chicken took longer than the 1.5 hours and I added some butter to the veggies later in the cooking process as one reviewer suggested. Can't wait to make this again. Made for the For Your Consideration tag game.
  4. 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.


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


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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