Easy Balsamic Chicken with Onions and Garlic
Balsamic chicken with tender, succulent meat from a slow roast infused with deeply rich garlicky balsamic vinegar. Perfect for Sunday roast or meal prep.
Servings: 6
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
Calories: 283kcal | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg