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This is a balsamic chicken recipe I know you are going to love! The tender, succulent meat from a slow roast is infused with the deeply rich flavors of a garlicky balsamic vinegar. Perfect for Sunday roast or meal prep when you don’t want to be chained to the stove! Plus, the leftovers work perfectly as the protein in any of my lunch bowl recipes.
Table of Contents
- Easy Baked Balsamic Chicken
- Why you’ll love this Balsamic Vinegar Chicken Recipe
- Ingredients for Roasted Balsamic Chicken
- Variations/ Adaptations
- How to make Balsamic Chicken
- Tips for the best result
- Serving Suggestions for Chicken with Balsamic Vinegar
- Leftover Storage and Reheat Instructions
- Recipe FAQs
- Easy Balsamic Chicken with Onions and Garlic Recipe
Easy Baked Balsamic Chicken
I know how crazy life can get, and sometimes cooking a delicious, healthy meal feels like another mountain to climb after an already super long day. But guess what? I’ve got you with this EASY Balsamic Chicken recipe.
It’s seriously perfect for those busy nights when you want something amazing without being chained to the stove. Plus, it’s a fantastic way to get some really nourishing food into your body without a ton of fuss. You deserve to eat well, even when life is pulling you in a million directions!
Why you’ll love this Balsamic Vinegar Chicken Recipe
- High Protein: We’re talking about a whole chicken here (that I found ON SALE!), packed with all that good-for-you protein to keep you feeling full and energized all day long.
- Hands Off Cooking: Once you pop this beauty in the oven, your work is pretty much done. It’s mostly hands-off, leaving you free to tackle homework, unwind with a book, or just enjoy some peace and quiet while your kitchen fills with the most heavenly aromas. With just 10 minutes of prep, this is the perfect easy-cooking meal.
- Deep Rich Flavor: Now, let’s talk about the star of the show: high-quality balsamic vinegar. Oh my goodness, it transforms this chicken into something truly special. It creates this incredible, slightly sweet and tangy glaze that caramelizes beautifully, infusing every bite with such a rich, deep flavor. Trust me, a good balsamic makes all the difference, so don’t skimp on this one – it’s worth it!
- Meal Prep: This chicken is a gift that keeps on giving. Shred the leftover meat for incredible balsamic chicken salads, tacos, or wraps the next day. You can toss it with some cooked quinoa and a little extra gravy for a quick weeknight dinner, or even turn it into a hearty chicken soup. Don’t forget to save those bones to make your own homemade bone broth – it’s liquid gold for your gut health! See? Delicious, nutritious, easy, and versatile. You’ve got this, my friend!
Looking for more easy chicken recipes? Then you will love Easy Crockpot French Onion Chicken, Creamy Garlic Chicken + Mushrooms, Buffalo Chicken Stuffed Peppers
Ingredients for Roasted Balsamic Chicken
The ingredients that come together to make this balsamic chicken delicious are the following:
- 1 whole chicken (about 4 pounds)
- 1 or 2 large onions, sliced or chopped
- 5 garlic cloves, minced
- 2 tsps sea salt
- 1 tsp freshly ground pepper
- 1 Tbsp Italian seasoning
- 1/2 cup high quality balsamic vinegar
- 2 cups chicken bone broth
- 3 sprigs fresh rosemary
To thicken gravy:
- 2 Tbsps arrowroot powder, gluten free flour, or cornstarch
- 4 Tbsps water, bone broth, or milk
- 1 Tbsp raw honey or pure maple syrup
See the recipe card for full information on all ingredients and instructions.
Variations/ Adaptations
Different chicken cuts: This recipe is also great with chicken thighs or breasts. I recommend bone in and skin on for better flavor and tenderness, but really any kind will do as long as you adjust the cooking time.
Add Veggies: Adding vegetables is perfect for rounding out this protein packed meal. You can add the veggies right to the pot with the chicken and they will come out full of balsamic flavor just like your chicken. I recommend carrots, potatoes, or parsnips. You can also roast the vegetables separately.
How to make Balsamic Chicken
Preheat your oven to 325°F.
Step 1. Pat your chicken completely dry using paper towels, then place the whole chicken in a large Dutch oven that has a lid.
Step 2. Add your onions and garlic over and around the chicken, then sprinkle with the seasonings.
Step 3. Pour in the balsamic vinegar and bone broth, add your fresh rosemary sprigs, then cover the pot.
Step 4. Roast in your preheated oven for about 2 ½ hours, or just until the temperature from the thickest part of the breasts reaches 165 degrees f.
Step 5. Once your chicken is finished roasting, carefully remove chicken from the pot, set aside on a plate, add your rosemary sprigs to the plate as well, then cover tightly. Leave all juices and the cooked onions in the bottom of your Dutch Oven.
Step 6. In a small bowl, whisk Arrowroot, water, and honey. Add this mixture to the juices in the pot and whisk well, then simmer for 5-7 minutes to thicken. Use a hand blender and blend everything until smooth or very carefully transfer to a blender and blend until smooth.
Step 7. Carve your chicken, and arrange on a large platter. To carve: start by removing the legs and thighs, then slice the breast meat against the grain.
Drizzle your delicious gravy over the chicken and enjoy!
Love, Rachel
Tips for the best result
- Here’s a little tip from Rachel: Patting the chicken super dry before seasoning helps get that skin nice and crispy, and don’t be shy with the Italian seasoning – it adds so much depth! And for that luscious gravy, using a hand blender right in the pot makes it silky smooth without any extra dishes. If you’re feeling fancy, a little fresh rosemary sprig on top when serving just elevates the whole experience. It’s those little touches that make a home-cooked meal feel like a warm hug, you know?
Love meals that use balsamic vinegar? Then you should try this Balsamic Salmon Sheet Pan, Balsamic Glazed Meatballs, or Chicken Caprese + Balsamic Dressing for Clean Eating in Under 15!
Serving Suggestions for Chicken with Balsamic Vinegar
These are some of our favorite side dishes to pair with this spectacular dish:
Leftover Storage and Reheat Instructions
When you have chicken leftovers, you never want them to go to waste! I like to store leftover chicken in the refrigerator for up to 5 days and in the freezer for up to 3 months. To reheat, just pop the chicken in the microwave and heat until warmed through.
Need some ideas for how to use leftover chicken? Check out these recipes: Chicken Artichoke Skillet, Waldorf Chicken Chopped Salad, Chicken Cauliflower Rice Soup
Recipe FAQs
Can I use balsamic vinaigrette dressing?
You can use a vinaigrette dressing. You’ll need to add more, probably around 1 cup because dressing contains other ingredients besides just the balsamic vinegar itself and we want this dish to have lots of the balsamic vinegar flavor.
Does this need a balsamic glaze also?
We want to roast the chicken in a high quality balsamic vinegar not balsamic glaze. Balsamic glaze is sweeter with less acidity. You may want to drizzle some balsamic glaze on your finished chicken, but I found it had plenty of flavor without it.
Should I marinate the chicken in balsamic vinegar first?
No it’s not necessary. The chicken roasts for several hours in the balsamic vinegar which infuses plenty of flavor.
Did you try this balsamic chicken recipe? I’d love to hear about it in the comments! You can also follow me on social media.
🩷Rachel
Easy Balsamic Chicken with Onions and Garlic
Ingredients
- 1 whole chicken, about 4 pounds
- 1 or 2 large onions, sliced or chopped
- 5 garlic cloves, minced
- 2 tsps sea salt
- 1 tsp freshly ground pepper
- 1 Tbsp Italian seasoning
- 1/2 cup high quality balsamic vinegar
- 2 cups chicken bone broth
- 3 sprigs fresh rosemary
To thicken the gravy:
- 2 Tbsps arrowroot powder, gluten free flour, or cornstarch
- 4 Tbsps water, bone broth, or milk
- 1 Tbsp raw honey or pure maple syrup
Instructions
- Place the whole chicken in a large Dutch oven that has a lid.
- Add your onions and garlic over and around the chicken.
- Sprinkle with the seasonings. Pour in the balsamic vinegar and bone broth, add your fresh rosemary sprigs, then cover the pot.
- Roast in your preheated oven for about 2 ½ hours, or just until the temperature from the thickest part of the breasts reaches 165℉.
- Once your chicken is finished roasting, carefully remove chicken from the pot, set aside on a plate, add your rosemary sprigs to the plate as well, then cover tightly. Leave all juices and the cooked onions in the bottom of your Dutch Oven.
- In a small bowl, whisk Arrowroot, water, and honey. Add this mixture to the juices in the pot and whisk well, then simmer for 5-7 minutes to thicken. Use a hand blender and blend everything until smooth or very carefully transfer to a blender and blend until smooth.
- Carve your chicken, and arrange on a large platter. To carve: start by removing the legs and thighs, then slice the breast meat against the grain.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
