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Balsamic Chicken is one of those recipes that looks so elegant but it’s incredibly easy to make!
A simple balsamic vinegar marinade gives the chicken a mellow sweetness and a beautiful golden brown skin. The addition of veggies to the pan makes a complete meal with little work.
Cutting a whole chicken in half is really simple and makes for a quicker cooking time. This chicken recipe is an everyday dish that’s also definitely ‘guest worthy!’
Balsamic Chicken & Veggies
- One-pan main dishes are the ultimate time and energy savers (plus I love things that make fewer dishes to wash).
- The key to this beautiful dish is the marinade which lightly flavors the meat but also gives the most beautiful golden skin that’s slightly glazed. So good.
- Cutting the chicken in half is quick and easy (step-by-step instructions below) and makes for a quicker cooking time.
- Two full halves are roasted with veggies arranged around them, slow-cooked, and gently caramelized to tender perfection to make a full meal.
- Almost any veggie can be added.
Ingredients for Balsamic Chicken
CHICKEN Choose whole chickens that are unblemished and have the skin fully intact. This delicious recipe works with split chicken breasts, legs, or drumsticks. For an especially elegant meal, use whole Cornish Game hens! If you use smaller cuts of chicken, the cooking time will need to be adjusted.
BALSAMIC MARINADE This balsamic marinade couldn’t be any easier to put together. Not only is it great for seasoning meats, but it can also be used as a brush-on glaze for meat or fish on the grill. Whisk in a small amount of honey, brown sugar, or even some Dijon mustard and experiment with the flavor.
VEGETABLES Root veggies like the ones in this recipe are not only colorful and nutritious but they also bake easily alongside the chicken. Baby potatoes are great because they require no peeling. Add some mushrooms, cherry tomatoes, celery, leeks, or chunks of sweet potato to heft up the dish, if desired.
How to Cut a Chicken in Half
Don’t let this step scare you away from making this recipe, it’s super easy to do, I promise!
Cutting the chicken in half helps it to cook quickly and makes for a beautiful presentation. If you’ve never done it before, give it a try!!
- Flip the chicken breast side down and use kitchen scissors to cut along one side of the backbone (image below).
- Cut along the other side of the backbone and remove it (I freeze it to add to soup/stock/broth/gravy).
- Flip the chicken and press on the breast, this will flatten or butterfly it (known as spatchcocking).
- Use a large knife and cut between the breasts to separate into two halves.
You can also ask the butcher if they’ll half the chicken for you, they often will do it free of charge. You can cut the chicken in half as directed or even just use chicken legs in place.
How to Make Roasted Balsamic Chicken
Make beautiful balsamic chicken in the oven!
- Prepare the marinade.
- Prep the chicken & marinade for 30 minutes.
- Toss veggies with oil & seasonings.
- Roast chicken & vegetables as per the recipe below.
- Let chicken rest before cutting.
What to Serve with Balsamic Chicken
Since the main dish and sides are cooked together, all that’s needed is a crispy salad like this Beet Salad or a Caesar Salad. Don’t forget the Fluffy Dinner Rolls or some Homemade Crescent Rolls.
Storing Leftovers
Store leftover balsamic roasted chicken and vegetables in a covered container in the refrigerator for up to 3 days. Reheat portions in a skillet on the stove and add a little water. Freeze leftovers in zippered bags with the date labeled on the outside for up to 3 months. Thoroughly thaw in the refrigerator before reheating.
Winner, Winner, Chicken Dinner!
Did your family love this Roasted Balsamic Chicken? Be sure to leave a rating and a comment below!
Roasted Balsamic Chicken
Marinated with a balsamic glaze and then perfectly roasted with colorful veggies, this Balsamic chicken is a one-dish wonder!
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Combine marinade ingredients in a small bowl or a freezer bag. Set aside.
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Remove neck and giblets from the cavity of the chicken if they are included. Flip the chicken so the breast side is down. Using kitchen scissors, cut along one side of the backbone of the chicken. Repeat on the other side of the backbone. Remove and discard the backbone (or freeze for adding to broth or stock).
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Flip the chicken over and use a large knife to cut between the breast bones and cut the chicken into two halves.
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Place the chicken and marinade in a bowl or freezer bag. Gently lift the skin of the breasts with your fingers to allow the marinade to get under the skin too (optional). Place the bag or bowl in the refrigerator for at least 30 minutes or up to 3 hours, turning occasionally.
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Preheat the oven to 425°F. Toss potatoes, carrots, and onions with olive oil and seasonings in a bowl.
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Remove the chicken from the marinade (discard the marinade) and fold the wing tips under the chicken by bending them back and tucking them under.
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Place the chicken halves bone side down on a large rimmed baking sheet. Arrange the vegetables (except brussels sprouts) around the chicken.
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Roast the chicken for 25 minutes. Add the brussels sprouts to the pan and continue roasting an additional 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
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Remove from the oven and rest at least 10 minutes before cutting.
Cutting the chicken in half is super easy and worth trying, it makes cooking time faster! If you don’t want to do it yourself, you can often ask the butcher and they will do it for you.
For a sweeter glaze, whisk in a tablespoon or two of honey or brown sugar.
Tucking the wing tips under keeps them from burning on the ends.
Be sure to let the chicken rest for about 10 minutes before serving.
Calories: 466, Carbohydrates: 24g, Protein: 28g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 463mg, Potassium: 864mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5571IU, Vitamin C: 53mg, Calcium: 65mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Chicken, Dinner, Entree, Main Course
Cuisine American
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