Roasted chicken with balsamic vinaigrette is a flavorful and versatile dish that can be enjoyed for lunch or dinner. The combination of roasted chicken and balsamic vinaigrette creates a delicious and savory meal that is sure to please everyone at the table. With its crispy skin, tender meat, and tangy vinaigrette, this dish is a classic for a reason. The roasting process brings out the natural flavors of the chicken, while the balsamic vinaigrette adds a delightful sweetness and acidity. Whether you are looking for a special occasion meal or a simple weeknight dinner, roasted chicken with balsamic vinaigrette is a great choice.
Here are our top 6 tried and tested recipes!
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
BALSAMIC CHICKEN
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
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
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
CHICKEN LEGS WITH BALSAMIC VINAIGRETTE
Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade., Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.
Nutrition Facts : Calories 261 calories, Fat 15g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 202mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g 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 MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
Tips:
- Choose the right chicken: A whole chicken is ideal for this recipe, but you can also use chicken breasts or thighs. If using a whole chicken, make sure it is around 3-4 pounds.
- Dry the chicken thoroughly: This will help the skin crisp up.
- Season the chicken liberally: Use a combination of salt, pepper, and your favorite herbs and spices.
- Roast the chicken at a high temperature: This will help the skin brown and the meat cook through quickly.
- Make the balsamic vinaigrette while the chicken is roasting: This will give the flavors time to meld.
- Let the chicken rest before carving: This will help the juices redistribute throughout the meat.
- Serve the chicken with the balsamic vinaigrette: This will add a delicious tangy flavor to the chicken.
Conclusion:
This roasted chicken with balsamic vinaigrette is a flavorful and easy-to-make dish that is perfect for any occasion. The chicken is succulent and juicy, with a crispy skin and a tangy balsamic glaze. The balsamic vinaigrette is also delicious drizzled over roasted vegetables or salads. So next time you're looking for a simple but impressive dish, give this roasted chicken with balsamic vinaigrette a try.
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