{"id":56113,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/balsamic-roast-chicken\/"},"modified":"2023-06-30T08:07:35","modified_gmt":"2023-06-30T13:07:35","slug":"balsamic-roast-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/balsamic-roast-chicken\/","title":{"rendered":"Baked Balsamic Chicken"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

As far as roast chicken ideas go, this baked balsamic chicken recipe is one of our favorites. 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. \u2014Tracy Tylkowski, Omaha, Nebraska<\/p>\n","protected":false},"author":7061,"featured_media":56117,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304998,304292,304988,305004,306848,305018,304268,307307,324623,304238,304150],"categories-v2":[310369,308945,308305,308935,308951,309603,308959,259483,310342,309177,339175,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Herbed Balsamic Chicken","post_link":"\/recipes\/herbed-balsamic-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Herbed-Balsamic-Chicken_EXPS_TOHD24_139487_AbbeyLittlejohn_04.jpg"},{"post_title":"Balsamic Chicken Pasta Salad","post_link":"\/recipes\/balsamic-chicken-pasta-salad\/","post_image":"\/wp-content\/uploads\/2024\/08\/Balsamic-Chicken-Pasta-Salad_EXPS_TOHVP24_44698_MF_07_03_1.jpg"},{"post_title":"Baked Chicken Tenders","post_link":"\/recipes\/seasoned-chicken-strips\/","post_image":"\/wp-content\/uploads\/2024\/11\/Baked-Chicken-Tenders_EXPS_TOHcom24_35065_DR_10_29_18b.jpg"},{"post_title":"Honey Balsamic Chicken","post_link":"\/recipes\/honey-balsamic-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Honey-Balsamic-Chicken_EXPS_TOHD24_43845_EricKleinberg_5.jpg"},{"post_title":"Baked Buffalo Chicken","post_link":"\/recipes\/baked-buffalo-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps164207_TH153345B07_21_10b.jpg"},{"post_title":"Balsamic Roasted Chicken Thighs with Root Vegetables","post_link":"\/recipes\/balsamic-roasted-chicken-thighs-with-root-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps188897_CW153050B06_24_1b.jpg"},{"post_title":"Creamy Baked Chicken","post_link":"\/recipes\/creamy-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14557_TH10170C13.jpg"},{"post_title":"Balsamic Chicken & Pears","post_link":"\/recipes\/balsamic-chicken-pears\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_THD16_56440_B07_19_6b.jpg"},{"post_title":"Apple Balsamic Chicken","post_link":"\/recipes\/apple-balsamic-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-Balsamic-Chicken_exps158713_ESC3139121B04_03_6bC_RMS.jpg"},{"post_title":"Balsamic Chicken Fettuccine","post_link":"\/recipes\/balsamic-chicken-fettuccine\/","post_image":"\/wp-content\/uploads\/2018\/01\/Balsamic-Chicken-Fettuccine_exps138807_SD2232457C08_19_1bC_RMS-2.jpg"},{"post_title":"Baked Caesar Chicken","post_link":"\/recipes\/baked-caesar-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Caesar-Chicken_exps138720_THHC2238741C07_26_3b_RMS.jpg"},{"post_title":"Baked Chicken Breast","post_link":"\/recipes\/baked-chicken-breast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16836_LT10213C23.jpg"},{"post_title":"Baked Breaded Chicken","post_link":"\/recipes\/baked-breaded-chicken\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Baked Chicken","post_link":"\/recipes\/baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15816_TH10194C35C.jpg"},{"post_title":"Simple Baked Chicken","post_link":"\/recipes\/simple-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8600_QC2610C27B-1.jpg"},{"post_title":"Balsamic Chicken Pasta","post_link":"\/recipes\/balsamic-chicken-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43104_CFT1437887D23C.jpg"},{"post_title":"Balsamic Chicken Salad","post_link":"\/recipes\/balsamic-chicken-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34026_SD960482D12B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps49415_CW163681C12_11_4b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/balsamic-roast-chicken\/","name":"Baked Balsamic Chicken","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT20M","cookTime":"PT02H00M","totalTime":"PT02H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps49415_CW163681C12_11_4b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"As far as roast chicken ideas<\/a> go, this baked balsamic chicken recipe is one of our favorites. 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. \u2014Tracy Tylkowski, Omaha, Nebraska","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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\u00b0-175\u00b0. (Cover loosely with foil if chicken browns too quickly.)"},{"@type":"HowToStep","text":"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."}],"recipeYield":"12 servings (1-1\/2 cups onion sauce)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 182 calories","fatContent":"7g fat (2g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"275mg sodium","carbohydrateContent":"4g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"25g protein. Diabetic Exchanges<\/b>: <\/B>4 lean meat."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.862069,"reviewCount":29,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ekatiakarpova029"},"reviewBody":"Very tasty! I brushed skin with melted butter to make the skin more crunchy and cook less time to keep chicken breast inside not so dry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"This chicken is delicious! I combined all the ingredients (cutting back on the salt, pepper, and onions) and used it as a marinade for boneless skinless chicken breast pieces. After 8 hours in the refrigerator, my husband grilled the chicken to perfection! Although I still want to try this recipe with a roasting chicken, we thought the grilled chicken was great and will definitely make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Moist and tasty! Made as-is and would not recommend any changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"This was fantastic! I made this today for a nice dinner in, and it turned out to be the best roasted chicken recipes I've ever made. My husband agreed, stating that this chicken was \"supremely good\" and deserved to be put on the repeat list and made many more times in the future. The aroma as it cooked was just wonderful, and I loved the rosemary as well. It browned beautifully in the oven, but I did have to cover it with foil after about half an hour in order to prevent over-browning. I also recommend putting foil in the bottom of the roasting pan, to make clean up easy. The chicken was nice and tender and wonderfully seasoned. Excellent recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"luvdemgrits"},"reviewBody":"Very good.. I used chicken broth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JennKurth"},"reviewBody":"I made this tonight. It got rave reviews all the way around. I did add carrots and potatoes to roast as well. The kitchen smelled amazing! I'll definitely be keeping this in my rotation to cook again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"parksville"},"reviewBody":"I used a 4-1\/2 lb chicken and made it as is except for cooking it in an oven bag. It came out very moist and was done in 1-3\/4 hours. The next time I would cut back on the balsamic vinegar a bit and not use so much red onion. I thickened the sauce w\/ cornstarch and added more low sodium chicken broth. It was tastier the next day and I would make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rhalpratt"},"reviewBody":"I've made this recipe twice now & I must say it is one that we will make over & over.The first time I made it with the whole roasting chicken, it was fabulous, yummy, deslish, even though I didn't have the amount of onions it called for. Hubby loved it, kids loved it.Tonight I made it with boneless skinless breasts. I added a tiny bit of EVOO to the herb mixture before smearing it on the chicken that I punctured first so some of the herbs would go in the meat. They were moist & tender. I used a combo of 1\/2 large yellow onion & 1 medium red onion, I didn't have wine or broth, so I sub'd apple juice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bethhubers"},"reviewBody":"I made it for the first time tonight! It won't be my last time ether! I used chicken stock instead of the chicken broth. I baked it for 2 1\/2 hours!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cdh9380"},"reviewBody":"Good easy recipe. If you want a crispier skin, adjust cooking time to 15 minutes on 450 degrees. Then lower to 350 degrees and cook 20 minutes per pound.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rainey18"},"reviewBody":"This roast chicken is the best we had ever eaten. The chicken is very tasty and the onion gravy is so delish. my families can't stop raving about it. Thank you Tracy for sharing it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gina.kapfhamer"},"reviewBody":"A classic dinner, great for any holiday especially!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ashaline"},"reviewBody":"This is a favorite at my house. I make it often. The chickens are so economical and the flavor is very special and tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hannah0418"},"reviewBody":"AMAZING! Turned out beautifully . Very tasty .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oldfuddie"},"reviewBody":"never changed A thing it was Wonderful","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nolagyrl"},"reviewBody":"Delicious. I used brandy (because that was all I had) with the balsamic vinegar and it was wonderful. I think a hearty Burgundy would be even better. Have added to my \"Company's Coming\" cookbook.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ekatiakarpova"},"reviewBody":"Wow! The cooked sauce reminds a lot apple sauce. So Tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"This is the best and is so easy! A new family favorite. Made exactly as written and everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michellefilliter"},"reviewBody":"Chicken i used was only 2 lbs. I would have to adjust cooking times next time. Despite this the chicken turned out delicious. Can't wait to try it again. Highly recommend this recipe for everyone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carol39110"},"reviewBody":"I marinated mine overnight and the herb mix under the skin was fabulous.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stinson.whitney"},"reviewBody":"Add some butter beneath the skin of the chicken on the breasts to get juicer white meat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ValerieMS"},"reviewBody":"I prepared this for the first time yesterday. I used sweet onion in place of the red onion. Otherwise, I followed the recipe. My family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"I used Madeira wine instead of chicken broth or red wine because that is what I had on hand. Thought this was very flavorful especially with the onion sauce. Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"49415","romance_copy_dek":"As far as roast chicken ideas<\/a> go, this baked balsamic chicken recipe is one of our favorites. 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. \u2014Tracy Tylkowski, Omaha, Nebraska","enhanced_recipe_title":"Baked Balsamic Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed","IngredientText":"2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves, minced","IngredientText":"3 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon pepper","IngredientText":"1 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium red onions, chopped","IngredientText":"2 medium red onions, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 roasting chicken (6 to 7 pounds)","IngredientText":"1 roasting chicken (6 to 7 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry red wine or reduced-sodium chicken broth","IngredientText":"1\/2 cup dry red wine or reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup balsamic vinegar","IngredientText":"1\/2 cup balsamic vinegar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps49415_CW163681C12_11_4b.jpg","RecipeId":49415,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Baked Balsamic Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps49415_CW163681C12_11_4b.jpg","ContributorId":null,"Firstname":"Tracy","Lastname":"Tylkowski","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. Bake: 2 hours + standing","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings (1-1\/2 cups onion sauce).","DigitalTitle":"Baked Balsamic Chicken","SubmittedTitle":"Balsamic Roast Chicken","RecipeTypeId":1,"RecipeURL":"balsamic-roast-chicken","AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":20,"CookTimeInMinutes":120,"TotalTimeInMinutes":140,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Balsamic Roast Chicken","OriginalSourceProject":"Balsamic Roast Chicken","ContestPlacement":"","Trailer":null,"Metadescription":"This baked balsamic chicken recipe gets its flavor from rosemary, wine and balsamic vinegar.","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"As far as roast chicken ideas<\/a> go, this baked balsamic chicken recipe is one of our favorites. 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Diabetic Exchanges<\/b>: <\/B>4 lean meat.","NoOfRatings":29,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/exps49415_CW163681C12_11_4b.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/exps49415_CW163681C12_11_4b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Baked Balsamic Chicken Tips","TipText":"

Can you use the wine and vinegar mixture to marinate other cuts of chicken? <\/h3>Yes! The wine and balsamic vinegar mixture makes a great marinade for chicken breasts, thighs and legs. Place the meat in an airtight container, add the marinade and turn the meat to coat. Cover and refrigerate 4 to 6 hours. Drain and discard the marinade, and roast or grill the chicken as desired.<\/span>

What do you serve with baked balsamic chicken?<\/h3>Traditional side dishes go well with this dish. Some of our favorite sides for chicken<\/a> include crispy smashed herb potatoes<\/a>, roasted Parmesan asparagus<\/a> and skillet herb bread<\/a>.\r\n

How should you reheat leftover baked balsamic chicken? <\/h3>Leftover baked balsamic chicken can be stored in an airtight container in the fridge for up to 4 days. There are several ways to reheat chicken<\/a>. For moist meat and crispy skin, we recommend the oven method. Preheat your oven to 400\u00b0 and let the chicken come to room temperature. Place the chicken pieces in a single layer on a wire rack fitted over a baking sheet so the hot air can circulate. Bake until the internal temp of the chicken is 165\u00b0, about 15 minutes.

\u2014Julie Schnittka<\/a>, Taste Recipes Senior Editor<\/i><\/div><\/div>"}],"CommentCount":30,"RatingCount":33,"RecipeCommentDetails":[{"Comment":"This was fantastic! I made this today for a nice dinner in, and it turned out to be the best roasted chicken recipes I've ever made. My husband agreed, stating that this chicken was "supremely good" and deserved to be put on the repeat list and made many more times in the future. The aroma as it cooked was just wonderful, and I loved the rosemary as well. It browned beautifully in the oven, but I did have to cover it with foil after about half an hour in order to prevent over-browning. I also recommend putting foil in the bottom of the roasting pan, to make clean up easy. The chicken was nice and tender and wonderfully seasoned. Excellent recipe!","CommentId":1,"DateRated":"07\/19\/2020 18:46","GUID":"7255B9B4943C4179B4DFEDDC03F539AA","MemberId":35803,"Rating":5,"ScreenName":"lvarner","SubmittedDate":"07\/19\/2020 18:46"},{"Comment":"Help! What on earth have I done wrong?? The chicken has been in the oven for an hour now and I have had to add double the wine","CommentId":2,"DateRated":"03\/01\/2020 22:45","GUID":"83a81bb5503e492ab8c145780ee85605","MemberId":9780272,"Rating":0,"ScreenName":"karen","SubmittedDate":"03\/01\/2020 22:45"},{"Comment":"This chicken is delicious! I combined all the ingredients (cutting back on the salt, pepper, and onions) and used it as a marinade for boneless skinless chicken breast pieces. After 8 hours in the refrigerator, my husband grilled the chicken to perfection! Although I still want to try this recipe with a roasting chicken, we thought the grilled chicken was great and will definitely make it again!","CommentId":3,"DateRated":"05\/29\/2019 16:22","GUID":"b8cf32be267e4395ad965c5221ff1b71","MemberId":1473861,"Rating":5,"ScreenName":"sgronholz","SubmittedDate":"05\/29\/2019 16:22"},{"Comment":"

I made this tonight. It got rave reviews all the way around. I did add carrots and potatoes to roast as well. The kitchen smelled amazing! I'll definitely be keeping this in my rotation to cook again!<\/p>","CommentId":4,"DateRated":"01\/16\/2018 00:27","GUID":"A2003916002941CCB25E9A0BD6F405BB","MemberId":3033232,"Rating":5,"ScreenName":"JennKurth","SubmittedDate":"01\/16\/2018 00:27"},{"Comment":"

This is a favorite at my house. I make it often. The chickens are so economical and the flavor is very special and tasty.<\/p>","CommentId":5,"DateRated":"05\/04\/2017 16:42","GUID":"be89d8b027ce4812ac16537a73e59bac","MemberId":1186991,"Rating":5,"ScreenName":"Ashaline","SubmittedDate":"05\/04\/2017 16:42"},{"Comment":"

A classic dinner, great for any holiday especially!<\/p>","CommentId":6,"DateRated":"02\/06\/2017 08:42","GUID":"8462bec61a0d46ecb11f66e25cc2a988","MemberId":8717427,"Rating":5,"ScreenName":"gina.kapfhamer","SubmittedDate":"02\/06\/2017 08:42"},{"Comment":"Very good.. I used chicken broth.","CommentId":7,"DateRated":"01\/23\/2017 02:14","GUID":"daabcba8323846f9a4b979bfdf8fe0e5","MemberId":8486223,"Rating":5,"ScreenName":"luvdemgrits","SubmittedDate":"01\/23\/2017 02:14"},{"Comment":"

Moist and tasty! Made as-is and would not recommend any changes.<\/p>","CommentId":8,"DateRated":"01\/21\/2017 17:32","GUID":"b72b9b99845f46a2aecb9496139b8373","MemberId":1196484,"Rating":5,"ScreenName":"justmbeth","SubmittedDate":"01\/21\/2017 17:32"},{"Comment":"

I used a 4-1\/2 lb chicken and made it as is except for cooking it in an oven bag. It came out very moist and was done in 1-3\/4 hours. The next time I would cut back on the balsamic vinegar a bit and not use so much red onion. I thickened the sauce w\/ cornstarch and added more low sodium chicken broth. It was tastier the next day and I would make again.<\/p>","CommentId":9,"DateRated":"05\/05\/2015 13:53","GUID":"ccf0e75b69a94519af98aff2fe17c114","MemberId":1598935,"Rating":4,"ScreenName":"parksville","SubmittedDate":"05\/05\/2015 13:53"},{"Comment":"

Very tasty. The balsamic gives the broth a wonderful flavor, and the chicken was moist. I chose to add potatoes and carrots to the broth, around the chicken in the roasting pan. Turned out great... meal & sides all in one pot.<\/p>","CommentId":10,"DateRated":"10\/13\/2014 19:42","GUID":"2a51006e4780437da9f5eb09e33eb16c","MemberId":6989823,"Rating":5,"ScreenName":"Amy","SubmittedDate":"10\/13\/2014 19:42"},{"Comment":"

Delicious. I used brandy (because that was all I had) with the balsamic vinegar and it was wonderful. I think a hearty Burgundy would be even better. Have added to my "Company's Coming" cookbook.<\/p>","CommentId":11,"DateRated":"01\/01\/2014 06:07","GUID":"6ce3f54259c7471f8979d11ff3f88c31","MemberId":4849313,"Rating":5,"ScreenName":"nolagyrl","SubmittedDate":"01\/01\/2014 06:06"},{"Comment":"

AMAZING! Turned out beautifully . Very tasty .<\/p>","CommentId":12,"DateRated":"","GUID":"b4f89b0c52d84dd587fe02627661040a","MemberId":1795891,"Rating":5,"ScreenName":"Hannah0418","SubmittedDate":"12\/30\/2013 23:02"},{"Comment":"

This roast chicken is the best we had ever eaten. The chicken is very tasty and the onion gravy is so delish. my families can't stop raving about it. Thank you Tracy for sharing it.<\/p>","CommentId":13,"DateRated":"08\/12\/2013 12:04","GUID":"5f0746dc274c4af5bb39b87ce8c9536c","MemberId":6360556,"Rating":5,"ScreenName":"Rainey18","SubmittedDate":"08\/12\/2013 12:04"},{"Comment":"

This is the best and is so easy! A new family favorite. Made exactly as written and everyone loved it!<\/p>","CommentId":14,"DateRated":"08\/04\/2013 19:21","GUID":"4698B9AF9DDB4E3396D4E26CC18702CA","MemberId":703299,"Rating":5,"ScreenName":"joycerm53","SubmittedDate":"08\/04\/2013 19:21"},{"Comment":"

perfect Sunday dinner, the sauce is perfectly balanced,I also added halved potatoes, and carrots..a new comfort food for our family!<\/p>","CommentId":15,"DateRated":"08\/04\/2013 19:09","GUID":"350a61c532c142c5b66b1d8424b55a81","MemberId":1214956,"Rating":4,"ScreenName":"SuSey22","SubmittedDate":"08\/04\/2013 19:09"},{"Comment":"

Chicken i used was only 2 lbs. I would have to adjust cooking times next time. Despite this the chicken turned out delicious. Can't wait to try it again. Highly recommend this recipe for everyone.<\/p>","CommentId":16,"DateRated":"03\/30\/2013 22:23","GUID":"e8cef56bf5d84af3aa03e6adc702c9ca","MemberId":7098430,"Rating":4,"ScreenName":"Michellefilliter","SubmittedDate":"03\/30\/2013 22:23"},{"Comment":"

I made this for first time tonight. We just LOVE IT! So simple, not a lot of ingredients. Taste so yummy! I made it exactly with the exception I had a red bell pepper that needed using. So I added the bell pepper with the onion. Then about an hour before it was done, I added in some baking potatoes cut in half. Then half hour later I added some frozen, crinkle cut carrots. On using the wine or the broth, I did half and half. I will certainly make this again! Thanks for posting it!<\/p>","CommentId":17,"DateRated":"02\/24\/2013 18:13","GUID":"a7cfcf8531fb4dd7a7cbf10fb2357add","MemberId":7142209,"Rating":5,"ScreenName":"daberdo57","SubmittedDate":"02\/24\/2013 18:13"},{"Comment":"

Wow! The cooked sauce reminds a lot apple sauce. So Tasty!<\/p>","CommentId":18,"DateRated":"01\/30\/2013 15:29","GUID":"264a135f7b9944599ee31319a049a99d","MemberId":6312133,"Rating":5,"ScreenName":"ekatiakarpova","SubmittedDate":"01\/30\/2013 15:29"},{"Comment":"

I used Madeira wine instead of chicken broth or red wine because that is what I had on hand. Thought this was very flavorful especially with the onion sauce. Will definitely make again!<\/p>","CommentId":19,"DateRated":"08\/01\/2012 18:53","GUID":"7152543FF709E3294D861D34C3089611","MemberId":174050,"Rating":5,"ScreenName":"s_pants","SubmittedDate":"08\/01\/2012 18:53"},{"Comment":"","CommentId":20,"DateRated":"03\/23\/2012 11:44","GUID":"862DFBDDF6844A3C9AB19904DA20137F","MemberId":2529740,"Rating":5,"ScreenName":"Pizzas","SubmittedDate":"03\/23\/2012 11:44"},{"Comment":"

I made it for the first time tonight! It won't be my last time ether! I used chicken stock instead of the chicken broth. I baked it for 2 1\/2 hours!<\/p>","CommentId":21,"DateRated":"01\/26\/2012 21:07","GUID":"ebab768a543f4a0b8a9db56bfb654022","MemberId":6445555,"Rating":5,"ScreenName":"bethhubers","SubmittedDate":"01\/26\/2012 21:07"},{"Comment":"

never changed A thing it was Wonderful<\/p>","CommentId":22,"DateRated":"01\/19\/2012 18:27","GUID":"5d38c857bcbf4d2a86136c4dfa3c8056","MemberId":6384989,"Rating":5,"ScreenName":"oldfuddie","SubmittedDate":"01\/19\/2012 18:27"},{"Comment":"

I prepared this for the first time yesterday. I used sweet onion in place of the red onion. Otherwise, I followed the recipe. My family loved it!<\/p>","CommentId":23,"DateRated":"12\/19\/2011 19:48","GUID":"8193eb9ed4074d368be39202b9908405","MemberId":4364700,"Rating":5,"ScreenName":"ValerieMS","SubmittedDate":"12\/19\/2011 19:48"},{"Comment":"","CommentId":24,"DateRated":"10\/04\/2011 12:02","GUID":"2d156104096f43388b7604d24c2a5305","MemberId":2655760,"Rating":5,"ScreenName":"woodironman@msn.com","SubmittedDate":"10\/04\/2011 12:02"},{"Comment":"","CommentId":25,"DateRated":"08\/30\/2011 13:42","GUID":"3cb1d47196cd4b039e95ffbff0d8f956","MemberId":5986969,"Rating":5,"ScreenName":"mudpiequeen","SubmittedDate":"08\/30\/2011 13:42"},{"Comment":"

Since I tried this recipe It became a family favorite. Very delicious. Thanks for sharing:)<\/p>","CommentId":26,"DateRated":"08\/16\/2011 14:42","GUID":"095d6db210024c4e96f8e719fba42876","MemberId":5731113,"Rating":0,"ScreenName":"anuki86","SubmittedDate":"08\/16\/2011 14:41"},{"Comment":"

Excellent! Perfect for my family<\/p>","CommentId":27,"DateRated":"04\/28\/2011 19:26","GUID":"225506445c9e498eaa3d89f117bf757b","MemberId":5760354,"Rating":5,"ScreenName":"MommyLyon","SubmittedDate":"04\/28\/2011 19:26"},{"Comment":"","CommentId":28,"DateRated":"03\/26\/2011 22:05","GUID":"4AE60290ADC8993540F40265EB2F1ADF","MemberId":48926,"Rating":4,"ScreenName":"Ladylynn","SubmittedDate":"03\/26\/2011 22:05"},{"Comment":"

I've made this recipe twice now & I must say it is one that we will make over & over.<\/p>

The first time I made it with the whole roasting chicken, it was fabulous, yummy, deslish, even though I didn't have the amount of onions it called for. Hubby loved it, kids loved it.<\/p>

Tonight I made it with boneless skinless breasts. I added a tiny bit of EVOO to the herb mixture before smearing it on the chicken that I punctured first so some of the herbs would go in the meat. They were moist & tender. I used a combo of 1\/2 large yellow onion & 1 medium red onion, I didn't have wine or broth, so I sub'd apple juice.<\/p>","CommentId":29,"DateRated":"03\/12\/2011 20:49","GUID":"26ba57c0d8394fae8466f7fde57524f9","MemberId":4528374,"Rating":5,"ScreenName":"rhalpratt","SubmittedDate":"03\/12\/2011 20:49"},{"Comment":"

I marinated mine overnight and the herb mix under the skin was fabulous.<\/p>","CommentId":30,"DateRated":"02\/02\/2011 10:38","GUID":"42c490095789431982277b9ac592306b","MemberId":1932804,"Rating":4,"ScreenName":"Carol39110","SubmittedDate":"02\/02\/2011 10:38"},{"Comment":"

Good easy recipe. If you want a crispier skin, adjust cooking time to 15 minutes on 450 degrees. Then lower to 350 degrees and cook 20 minutes per pound.<\/p>","CommentId":31,"DateRated":"01\/23\/2011 11:04","GUID":"8b40026b7a344f37b1c147f1e4421969","MemberId":5735768,"Rating":5,"ScreenName":"cdh9380","SubmittedDate":"01\/23\/2011 11:04"},{"Comment":"

this chicken was great it was so juicey and delicious the whole family loved it and its hard to find something they all like<\/p>","CommentId":32,"DateRated":"11\/07\/2010 14:04","GUID":"2136d7d656b5453693c32648ca5e8d2f","MemberId":5561339,"Rating":5,"ScreenName":"bouncygirl","SubmittedDate":"11\/07\/2010 14:04"},{"Comment":"

Excellent as is!<\/p>","CommentId":33,"DateRated":"10\/14\/2010 20:57","GUID":"888006a8f4d74c3da72008aee47a740d","MemberId":5517981,"Rating":5,"ScreenName":"JLGCdrama","SubmittedDate":"10\/14\/2010 20:57"},{"Comment":"

Add some butter beneath the skin of the chicken on the breasts to get juicer white meat.<\/p>","CommentId":34,"DateRated":"10\/04\/2010 19:36","GUID":"8dc15d6cd20c4e01b6154efdc3c86df7","MemberId":4831042,"Rating":5,"ScreenName":"stinson.whitney","SubmittedDate":"10\/04\/2010 19:36"},{"Comment":"","CommentId":35,"DateRated":"08\/16\/2010 22:25","GUID":"e91c13458f214b87a6283c3194883fb0","MemberId":5352041,"Rating":0,"ScreenName":"dkeenum","SubmittedDate":"08\/16\/2010 22:25"},{"Comment":"","CommentId":36,"DateRated":"07\/22\/2010 18:38","GUID":"4edbdd80f8f2457db39529826e28beac","MemberId":2816815,"Rating":4,"ScreenName":"Amy the Midwife","SubmittedDate":"07\/22\/2010 18:38"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Baked Balsamic Chicken"}},"analytics":[],"yoast_head":"\nBaked Balsamic Chicken Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/balsamic-roast-chicken\/\" 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