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Roasted Chicken with Balsamic Vinaigrette

Roasted Chicken with Balsamic Vinaigrette is a comforting, flavor-packed meal perfect for any night of the week. A golden, caramelized skin and juicy interior come from a simple marinade of balsamic vinegar, olive oil, garlic, and honey. With just a few pantry staples, you can create a dinner that tastes gourmet but is easy enough for a weekday.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Main
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken 3.5–4 lbs, giblets removed
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp honey or brown sugar
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
Optional Additions
  • 2 sprigs fresh rosemary or thyme

Equipment

  • Roasting Pan
  • Basting Brush

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper.
  3. Place the chicken breast side up in a roasting pan. Brush the vinaigrette mixture all over the chicken, including under the skin and inside the cavity.
  4. Add optional rosemary or thyme under the skin if desired.
  5. Roast for 60–70 minutes, basting halfway through with the pan juices, until the skin is deep golden and juices run clear. Internal temperature should reach 165°F (74°C).
  6. Let the chicken rest for 10 minutes before carving to retain moisture.

Notes

Marinate the chicken overnight for deeper flavor. Use drippings to make homemade chicken gravy. Leftovers work great in salads or sandwiches. To get crispier skin, finish under the broiler for 2–3 minutes.