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Balsamic Roasted Chicken Makes the Perfect Family Dinner

Balsamic Roasted Chicken
Author Maureen


  • 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


  • 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!