BALSAMIC ROAST CHICKEN
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
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
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
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.
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
HERBED BALSAMIC CHICKEN
Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. -Kelly Evans, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.
Nutrition Facts : Calories 245 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS
The Balsamic vinegar gives the chicken a great taste along with all the other spices. This is a must try!
Provided by Timothy H.
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate The Night Before:.
- Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
- To Bake:.
- Preheat the oven to 375 degrees.
- Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
- Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
- Reserve the liquid for making the gravy.
- Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
- Remove chicken to a platter and cover with foil to keep warm.
- Turn oven temperature up to 450 degees.
- Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
- Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
- Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
- For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 ½ TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Make and share this Roasted Chicken With Balsamic Vinaigrette recipe from Food.com.
Provided by seahorse73
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480.4, Fat 35.8, SaturatedFat 9.5, Cholesterol 142.6, Sodium 198.7, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 34.2
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
More about "roasted chicken with balsamic vinegar and herbs recipes"
BALSAMIC ROAST CHICKEN - MAYO CLINIC
From mayoclinic.org
ROASTED BALSAMIC CHICKEN THIGHS AND VEGETABLES
From slenderkitchen.com
MAPLE BALSAMIC AND HERB CHICKEN - EAT YOURSELF SKINNY
From eatyourselfskinny.com
QUICK OVEN ROASTED BALSAMIC CHICKEN WITH VEGETABLES (GF+TIPS)
From easycookingwithmolly.com
BALSAMIC ROASTED CHICKEN WITH VEGGIES & PASTA - OLIVA!
From olivaevoo.com
BALSAMIC CHICKEN WITH HERBS AND VEGETABLES - TASTYCOOKERY
From tastycookery.com
ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE …
From thespruceeats.com
RECIPES FOR CHICKEN WITH BALSAMIC VINEGAR - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ONE PAN ROAST CHICKEN WITH BALSAMIC VEGETABLES - MUST LOVE HOME
From mustlovehome.com
ROAST CHICKEN WITH BALSAMIC BELL PEPPERS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN WITH BALSAMIC VINEGAR RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS - NICK STELLINO
ROASTED BALSAMIC WHOLE CHICKEN RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
SAVORY HERB ROASTED CHICKEN WITH BALSAMIC SAUCE
From preservinggoodstock.com
SHEET PAN BALSAMIC-HERB CHICKEN AND VEGETABLES - SKINNYTASTE
From skinnytaste.com
10+ BALSAMIC VINEGAR CHICKEN RECIPES | EATINGWELL
From eatingwell.com
BALSAMIC TOMATO & HERB CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
ONE-PAN BALSAMIC CHICKEN WITH ROASTED VEGETABLES
From streetsmartkitchen.com
LIRAH BALSAMIC ROAST CHICKEN WITH LEMON & HERBS
From lirah.com.au
EASY BALSAMIC CHICKEN RECIPE {BEST MARINADE!} - THE …
From themediterraneandish.com
BALSAMIC CHICKEN (SHEET PAN DINNER) - EASY CHICKEN RECIPES
From easychickenrecipes.com
ROASTED CHICKEN WITH GARLIC & HERBS - FEELGOODFOODIE
From feelgoodfoodie.net
BALSAMIC CHICKEN RECIPE - EASY MARINADE - COOKING CLASSY
From cookingclassy.com
BALSAMIC HERB CHICKEN - KITCHEN BASICS
From mccormick.com
THE BEST CHICKEN WITH BALSAMIC TOMATO AND HERB RECIPE
From peacockridgefarm.com
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE - SKINNYTASTE
From skinnytaste.com
ROSEMARY BALSAMIC OVEN ROASTED CHICKEN | MASH & SPREAD
From mashandspread.com
BEST ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE RECIPES
From foodnetwork.ca
BAKED BALSAMIC CHICKEN RECIPE - WHOLESOME YUM
From wholesomeyum.com
ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS - NICK …
From nickstellino.com
BALSAMIC ROAST CHICKEN RECIPES | GOODTO
From goodto.com
ROASTED BALSAMIC CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS
From bigoven.com
FRENCH-STYLE HERB-BALSAMIC ROAST CHICKEN | LEMONS + ANCHOVIES
From lemonsandanchovies.com
HERB CRUSTED CHICKEN WITH STRAWBERRY BALSAMIC SAUCE - SEW WHITE
From sewwhite.com
BALSAMIC CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY BALSAMIC AND HERB CHICKEN | MOTHER THYME
From motherthyme.com
ROASTED BALSAMIC CHICKEN WITH BRUSSELS SPROUTS
From downshiftology.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love