Imagine walking into your kitchen and being greeted by the irresistible aroma of a perfectly roasted chicken, golden and crispy, surrounded by a colorful medley of caramelized vegetables. This Roast Chicken with Vegetables and Balsamic Glaze is not just a meal; it's an experience that will elevate your dinner table and impress your guests. With just a handful of simple ingredients and a little bit of time, you can create a dish that is both comforting and sophisticated. Ready to make your taste buds dance? Let’s dive into this mouthwatering recipe that promises to be a showstopper at your next gathering!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 pounds)
- 4 cups mixed vegetables (carrots, potatoes, onions)
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon thyme
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the chicken and caramelize the vegetables.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This helps to ensure a crispy skin when roasting.
- In a small bowl, mix together the balsamic vinegar, olive oil, salt, pepper, and thyme to create a marinade. Whisk until well combined.
- Place the chicken in a large roasting pan. Using a brush or your hands, generously coat the chicken with the balsamic marinade, making sure to cover all sides. If desired, you can also rub some of the marinade under the skin for added flavor.
- Prepare the mixed vegetables by peeling and chopping the carrots and potatoes into bite-sized pieces. Cut the onions into wedges. Place the vegetables around the chicken in the roasting pan.
- Drizzle any remaining marinade over the vegetables and season them with additional salt and pepper to taste. Toss the vegetables lightly to ensure they are evenly coated.
- Place the roasting pan in the preheated oven. Roast the chicken and vegetables for about 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) when checked at the thickest part of the thigh.
- During the last 15 minutes of roasting, check the vegetables and stir them if necessary to ensure even cooking and browning.
- Once cooked, remove the roasting pan from the oven and let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute within the meat.
- Carve the chicken and serve it alongside the roasted vegetables, drizzling any remaining balsamic glaze from the pan over the top for added flavor.
Tips
- Choose the Right Chicken: Opt for a fresh, organic chicken for the best flavor and texture. If possible, let it sit at room temperature for about 30 minutes before cooking to ensure even roasting.
- Marinate for Maximum Flavor: For an extra punch of flavor, marinate the chicken in the balsamic mixture for a few hours or overnight in the fridge. This will enhance the taste and tenderness of the meat.
- Don’t Skip the Resting Period: Allow the chicken to rest for at least 10 minutes after roasting. This step is crucial as it helps the juices redistribute, resulting in a juicier and more flavorful chicken.
- Use Seasonal Vegetables: Feel free to mix and match your vegetables based on what’s in season or what you have on hand. Sweet potatoes, bell peppers, or zucchini also make excellent additions.
- Check for Doneness: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) at the thickest part of the thigh for safe consumption.
- Enhance the Glaze: For a more intense balsamic flavor, consider reducing the leftover marinade in a small saucepan over medium heat until it thickens slightly, then drizzle it over the carved chicken and vegetables before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
