Balsamic Roast Italian Chicken Recipes

BALSAMIC ROAST CHICKEN

Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

Ingredients

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

BALSAMIC CHICKEN

Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

BALSAMIC ROASTED CHICKEN

Balsamic Roasted Chicken image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves (chopped)
2 tablespoons olive oil
Salt and freshly ground black pepper
1 4-pound whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

This recipe originally appeared on Everyday Italian. Episode: Dinner and a Movie.
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag, seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Nutrition Facts : ServingSize 6

BALSAMIC ROAST ITALIAN CHICKEN

Balsamic Roast Italian Chicken image

You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

Provided by Marie

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) fryer chickens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove minced garlic

Steps:

Whisk together balsamic vinegar, olive oil and lemon juice.
Add rest of seasoning ingredients and mix well.
Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR

Italian Chicken Breasts With Balsamic Vinegar image

Make and share this Italian Chicken Breasts With Balsamic Vinegar recipe from Food.com.

Provided by Sassy in da South

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 red onion, sliced
4 garlic cloves, chopped
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 tablespoon dried basil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup balsamic vinegar

Steps:

Saute onion and garlic in oil for about 5 minutes in a large skillet.
Remove and set aside.
Fry chicken breasts until browned on both sides.
Add garlic and onions back into pan.
Add tomatoes.
Sprinkle with basil, salt and pepper.
Pour balsamic over chicken.
Cover and cook for about 30 minutes.
Plate chicken and top with tomato and onion mixture.

Nutrition Facts : Calories 259.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 654.5, Carbohydrate 16.8, Fiber 3.5, Sugar 8.6, Protein 29.4

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
Marinate chicken in the refrigerator for at least 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

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