1 2 3 Balsamic Chicken Recipe

Ingredients for 1 2 3 Balsamic Chicken

• 1 large yellow onion, chopped
• Fresh Rosemary
• 4-6 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 cup dry red wine
• Salt And Pepper
• Roasting Chickens

How to Make 1 2 3 Balsamic Chicken

1. Preheat oven to 375°F (190°C).
2. Remove neck and giblets from the chicken. Rinse the chicken thoroughly and pat it dry.
3. Chop the onion. Sprinkle half of the chopped onion in the bottom of a roasting pan.
4. Place the chicken breast side up on top of the onions in the roasting pan.
5. Fold back the wings.
6. Rub the minced garlic all over the outside of the chicken. Sprinkle the cavity with salt and pepper.
7. Stuff the cavity with the remaining chopped onion, rosemary sprigs, and remaining minced garlic.
8. Pour the balsamic vinegar and red wine evenly over the chicken.
9. For best flavor, cover the pan and refrigerate overnight, basting occasionally.
10. Remove the pan from the refrigerator 1 hour before roasting. Baste the chicken.
11. Baste chicken again.
12. Roast uncovered for 1 hour at 375°F (190°C).
13. Reduce oven temperature to 350°F (175°C).
14. Continue roasting uncovered at 350°F (175°C) for 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), basting every 30 minutes.
15. During the last hour of cooking, sprinkle the outside of the chicken with additional salt and pepper for a crispier skin (optional).
16. Remove the chicken from the oven.
17. Cover loosely with foil and let rest for 10-20 minutes before carving.
18. While the chicken rests, strain the pan juices into a saucepan, skimming off excess fat.
19. Bring the pan juices to a boil over medium-high heat and reduce until slightly thickened.
20. Season the balsamic reduction to taste.
21. Carve the chicken and serve with the balsamic reduction.