Balsamic Roasted Chicken Recipes

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.

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.

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.

Steps:

• In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Steps:

• 1. Place chicken pieces in large baking pan. Be sure not to over-crowd the chicken.
• 2. Whisk together the vinegar, lemon juice, mustard, garlic, salt, and pepper. Then whisk in the oil. Pour over the chicken pieces and coat. Cover and refrigerate for at least 2 hours and up to 1 day turning every couple of hours.
• 3. Preheat oven to 400 degrees and roast uncovered for approximatly 45 minutes. Using tongs, transfer chicken to a serving platter and keep warm.
• 4. Skim the fat off the top of the sauce that remains in the pan. Put the sauce in a sauce pan and cook on low to reduce to half - about 8 minutes. (I just put the roasting pan on top of the stove on low heat and reduced in the pan - anything not to dirty another pot.)
• 5. Pour the sauce over the chicken and top with parsley and lemon zest.
• 6. NOTE: I sprinkled parsley flakes on the chicken before roasting. And I didn't use the lemon zest because my family isn't a fan.

Steps:

• Whisk together balsamic vinegar, olive oil and lemon juice.
• Add rest of seasoning ingredients and mix well.
• Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
• Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
• Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.