Balsamic Roast Chicken and Vegetables

Recipe by JackieOhNo
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.