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Health Information Library Recipes Balsamic roast chicken

Balsamic roast chicken

Nutrition Facts

Serving Size 1/8 chicken
Calories 301

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 3 g
Total fat 13 g
Sodium 131 mg
Cholesterol 127 mg
Dietary fiber Trace
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Balsamic vinegar and brown sugar make a tasty sauce that's healthier than traditional gravy.

Ingredients

(Serves 8)
  • 1 whole chicken, about 4 pounds
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 8 sprigs fresh rosemary
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar

Directions

Heat the oven to 350 F.

Mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.

Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to a minimum internal temperature of 165 F. Baste frequently with pan juices. When the chicken is browned and the juices run clear, transfer the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until the mixture is warmed and brown sugar dissolves, but don't boil.

Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary and serve immediately.

Last Updated: June 14th, 2019