Don’t mind me, I’m just casually obsessed with this Balsamic Roast Chicken recipe. It’s fiiiine.
I used to make this literally. every. single. week. You’d better believe I was a freaking PRO at butchering a whole chicken by that point. And then…I somehow forgot about it for a while? And I kept meaning to make it again, but it just kept falling by the wayside.
YOU’RE A FOOL,
HARRY POTTER Dana.
I’ve been into making more chicken breast these days rather than just thighs all the time. But I really struggle to make them so they’re not so freaking DRY when I make them in the oven, unless I’m doing a whole roast chicken (and not just separate parts). Ummm solution: this balsamic roast chicken. The marinade of olive oil, balsamic, lemon and herbs totally seals in the flavor AND the juices, no blandness or dryness involved in those chicken boobs. For the freaking WIN.
This is a super easy and delicious dinner, but I love making this on Sundays (or Mondays, if I’m working or in class all weekend, UGH) as part of a weekly meal prep/batch cooking session! And while the chicken is baking, I’ll make some veggies/rice/sauces or spices on the side for easy meals all week.
- 1 whole chicken, butchered into thighs, wings, and breasts**
- ½ cup balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 1 whole lemon, zested and juiced
- 1 Tbsp minced garlic (optional)
- 4 large sage leaves, minced
- Leaves from 2 sprigs fresh rosemary, chopped
- 1 tsp smoked sea salt (sub: regular sea salt)
- Preheat the oven to 400 degrees F. Butcher the chicken: cut off the legs first, then the wings, then the breasts.
- Pat the pieces dry. Leave the bones in and the skin on the meaty pieces - that’s where the flavor comes from!
- Mince the garlic and fresh herbs, and zest your lemon. Combine in a large bowl with the salt and lemon juice, stream in the olive oil and add the vinegar.
- The chicken is the last to join the party. Add to the bowl a couple pieces at a time, gently tossing to coat. Add in the rosemary stems.
- Keep the bones, even the ones that don’t have much meat on them. Set them aside to make broth after you’ve finished roasting and de-boning the chicken.
- Cover the marinating chicken and let rest for 20-30 minutes.
- Lay each piece in a large non-stick roasting pan. Pour any remaining marinade over the meat. the more space they have, the easier it is for the pieces to cook. But if there’s too much space, they’ll dry out!
- Roast for 40 minutes. Check the internal temperature of the largest piece - they’re done when it hits 165-70 degrees. If they’re not done, turn the pieces over and roast in additional 10-minute increments.
- To put a crisp on the skin, broil for 2-3 minutes on HIGH before removing from the oven. Watch it so the bird doesn’t burn!
- REST the chicken for at least 5 minutes before digging in. This keeps all the delicious juices in! Then, devour.
P.s. You can totally do this with chicken thighs or breasts, instead of taking the time to break down the whole bird! and P.P.S., Make sure you save all the bones from your chicken to make broth with later! I like to stick mine in a plastic bag and freeze until I’m ready to make broth!
Inspired by Popular Paleo.