Balsamic Roasted Chicken Makes the Perfect Family Dinner

I know summer is supposed to be a time when things are relaxed and easy going, but somehow things seem even more hectic around here!  I guess there is just too much fun stuff to do and we have to cram it all in while the weather is good.  In an effort to maintain some sort of cohesiveness, I am attempting to have a sit-down family dinner at least three nights a week. (Wish me luck on keeping this up through the crazy back to school season!)

 Nothing says “family dinner” to me like roasted chicken.  Maybe because it’s something that clearly was NOT thrown together at the last minute, it took some thought and planning – but is still deceptively easy to make. Plus, I love that the leftovers create a week’s worth of meals afterwards – chicken salad sandwiches, soup, chicken tacos. Yum!!

A number of years ago, I heard someone mention using balsamic vinegar when roasting chicken. I tried it a few times, making adjustments each time, and it has now a family favorite. The balsamic vinegar adds a depth and sweetness to the chicken that I absolutely love.

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Balsamic Roasted Chicken Makes the Perfect Family Dinner

Balsamic Roasted Chicken

Author Maureen

Ingredients

• 1 whole chicken I usually use about a 5 pound bird
• 2 tbsp chopped fresh rosemary
• 2 tbsp sea salt
• 4 garlic cloves minced
• 1 tbsp freshly ground black pepper
• 2 red onions chopped
• 2 shallots chopped
• 1/3 C balsamic vinegar
• 1/2 C red wine

Instructions

• Rinse the chicken and pat dry with a paper towel.
• In a small dish, combine the rosemary, salt, garlic, and pepper.
• 
• Rub this mix all over the chicken - inside and out.
• Allow the chicken to sit in the fridge covered for at least 2 hours. (It can be left over night for the best flavor.)
• When you are ready to roast, place the chopped onions and shallots in a pile in the center of a roasting pan.
• Place the chicken on top of the onions and shallots.
• Pour the wine and vinegar over the top of the chicken.
• 
• Roast the chicken in a 350-degree oven for 20 minutes per pound. (A five-pound chicken would be about 1 hour 40 minutes - but check for doneness to be sure.)
• Carve the chicken and serve with the onion and shallot mixture from the bottom of the pan.
• 
• I love serving this with fresh kale, sautéed with garlic and twice stuffed potatoes, but it really goes with just about anything!