Balsamic, wine and rosemary are classic flavors that work so well together. This recipe has all the makings for a special dinner with friends and family.
—TRACY TYLKOWSKI OMAHA, NE
PREP: 20 MIN. • BAKE: 2 1/4 HOURS + STANDING • MAKES: 12 SERVINGS (1 1/2 CUPS ONION SAUCE)
1 roasting chicken (6 to 7 pounds)
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar
1. Preheat oven to 350°. Pat chicken dry. In a small bowl, combine the rosemary, garlic, salt and pepper; rub under skin of chicken. Place onions in a shallow roasting pan; top with chicken. Combine wine and balsamic vinegar; pour over chicken.
2. Bake, uncovered, 2 1/4 to 2 3/4 hours or until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan juices. (Cover loosely with foil if the chicken browns too quickly.)
3. Let stand 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with the chicken.