Ingredients for Balsamic Roast Chicken And Vegetables
- 2 medium onions (1 quartered, 1 thinly sliced)
- 1 lb baby carrots
- 1 1/2 lbs red potatoes, quartered
- 1 cup balsamic vinaigrette
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped, plus sprigs for stuffing and garnish
- 1 (3 lb) whole roasting chicken
- Cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Roast Chicken And Vegetables? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Balsamic Roast Chicken And Vegetables
- Preheat oven to 375°F (190°C).
- Spray a large nonstick roasting pan with cooking spray.
- In a large bowl, toss the quartered onion, carrots, and potatoes with 1/2 cup of the balsamic vinaigrette.
- Spread the vegetables evenly in the roasting pan.
- Stuff the cavity of the chicken with the thinly sliced onion and parsley sprigs.
- Place the chicken breast-side up on top of the vegetables.
- Brush the chicken with 1 teaspoon of balsamic vinaigrette and season generously with salt and pepper.
- Roast for 1 hour.
- Reduce oven temperature to 350°F (175°C).
- Brush the chicken with the remaining balsamic vinaigrette and pan drippings. Continue roasting for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Remove the onion and parsley from inside the chicken and discard.
- Carve the chicken and serve over the roasted vegetables. Sprinkle with freshly chopped parsley, salt, and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
76g
Fat
122g
Carbs
26g
