Cook Like an Italian: Balsamic Roasted Chicken

Roasted chicken is a very popular dish in almost every country in the world, including in Italy. I have vivid memories as a child going to my Nonna’s house in the countryside and having her Balsamic roasted chicken. This is a very easy recipe, and once you master the roasting process, you can conquer a multitude of delicious chicken recipes. The sweet flavor of Balsamic vinegar and red onions makes this dish uniquely Italian, and gives the chicken a tender and juicy texture.

You can also master your carving techniques when presenting the chicken to your guests, which will impress them and make your dinner party one to remember.

Chicken

Chicken and Onions

Ingredients

1 organic free-range roasting chicken

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon salt

1 teaspoon pepper

1/4 cup extra-virgin olive oil plus 2 tablespoons

4 garlic cloves, minced

2 large red onions, sliced into 1/4-inch slices

1 medium onion, halved

1/2 cup dry red wine

1/2 cup balsamic vinegar

1/2 cup low-sodium chicken stock

Directions

Preheat the oven to 350°.

In a medium bowl, combine the thyme rosemary, garlic, salt and pepper and olive oil.

Rub the mixture under the skin of the chicken.

Generously salt and pepper the inside cavity of the chicken and place the halved onion inside.

In a roasting pan, drizzle 2 tablespoons of olive oil and add the sliced onions, toss to combine. Combine the wine, balsamic vinegar and chicken stock and pour over the chicken

Bake, uncovered, at 350° for about 2 hours or until a meat thermometer reads 165°, basting occasionally with pan juices.
Remove from the oven, cover the chicken with foil and let it rest for 10 minutes before carving.

Collect the onions and juices into a bowl and skim the excess fat.

Carve the chicken, transfer to a serving platter and pour over the sauce with the onions.

Buon Appetito!

FrancescoInfluenced by memories in the kitchen with his mother and grandmother, Italian-born Francesco Romano is the man behind the food blog, Coco de Mama. He shares recipes and culinary knowledge with Mazzoni fans each month.

3 responses

  1. Francine

    What a great dish! My husband is going to love it!

    June 22, 2015 at 1:22 pm

  2. I have an abhorrence of handling raw chicken, BUT I’m sure I can pour this mixture over the top and baste! Onion in the cavity, brilliant!

    June 23, 2015 at 11:15 am

    • Coco de Mama

      Connie, I use disposable gloves!

      June 27, 2015 at 5:12 pm

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