Roasted Chicken with Balsamic Vinaigrette
Elevate your weeknight dinner or special occasion with this Roasted Chicken with Balsamic Vinaigrette—an irresistible fusion of savory, tangy, and slightly sweet flavors. This recipe features a juicy whole chicken, marinated in a luscious balsamic vinaigrette made with olive oil, honey, garlic, and fragrant dried herbs like rosemary and thyme. Stuffed with lemon slices and roasted atop a medley of caramelized carrots, potatoes, and onions, this dish combines crispy golden skin with tender, melt-in-your-mouth vegetables. Perfectly balanced and oven-roasted to perfection in just 90 minutes, it’s a one-pan wonder that’s as beautiful as it is delicious. Pair this comforting, flavor-packed chicken with a drizzle of the savory pan juices for an unforgettable meal that’s easy to prepare and perfect for sharing.
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Recipe Information
Ingredients
- 1 Whole chicken
- 3 tablespoons Olive oil
- 4 tablespoons Balsamic vinegar
- 3 Garlic cloves, minced
- 2 tablespoons Honey
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Lemon, sliced
- 3 Carrots, chopped
- 4 Potatoes, quartered
- 1 Onion, quartered
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, honey, dried rosemary, dried thyme, salt, and black pepper to create the balsamic vinaigrette.
Rinse the whole chicken inside and out, then pat it dry with paper towels.
Brush the chicken generously with half of the balsamic vinaigrette, ensuring the entire surface is coated. Reserve the remaining vinaigrette for later use.
Stuff the cavity of the chicken with lemon slices and a few pieces of the onion for added flavor.
Place the carrots, potatoes, and remaining onion in a large roasting pan. Drizzle with olive oil and toss to coat, seasoning lightly with salt and pepper.
Position the chicken on top of the vegetables in the roasting pan.
Roast the chicken in the preheated oven for about 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
Halfway through the cooking time, baste the chicken with the reserved balsamic vinaigrette and toss the vegetables to ensure even cooking.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the caramelized vegetables, drizzling any pan juices on top for added flavor.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 66.8 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4221 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
