Whole Roasted Balsamic Chicken

Roast chicken recipe with golden crispy skin, served in a pan with roasted Brussels sprouts and shallots in pan drippings

Roast chicken recipe with balsamic herb butter tucked under the skin. One pan, one whole bird, Brussels sprouts roasting in the drippings.

Author: Donna Elick

Servings:

Prep Time15

Cook Time1 50

Inactive Time50

Total Time2 55

Ingredients

2 medium red onions, each cut into 4 wedges (about 2 cups)
4 tablespoons unsalted butter, softened
2 teaspoons dried rosemary
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon kosher salt
1 teaspoon coarse-ground black pepper
5 to 6 pound whole roasting chicken
1/2 cup chicken stock
1/2 cup balsamic vinegar
1 pound trimmed and halved Brussels sprouts (about 4 cups)
2 tablespoons extra virgin olive oil

Instructions

BRING CHICKEN TO TEMPERATURE: Remove the chicken from the refrigerator and set it on the counter for 20 to 30 minutes before you plan to cook it. Starting with a room-temperature bird means the meat cooks more evenly from edge to center.
PREP THE OVEN: Position the oven rack in the lower third of the oven so the whole chicken fits without getting too close to the top heating element. Preheat the oven to 350 degrees F. The oven is ready when it holds a steady temperature and feels radiantly hot when you open the door briefly.
BUILD THE BED: Scatter the 2 medium red onions, each cut into 4 wedges, across the bottom of a large roasting pan or braising pan in a single layer. The onions will caramelize under the chicken and add sweetness to the drippings.
MAKE THE HERB BUTTER: In a small bowl, use a fork to mash together the 4 tablespoons unsalted butter, softened, 2 teaspoons dried rosemary, 4 cloves garlic, minced , 1 tablespoon kosher salt, and 1 teaspoon coarse-ground black pepper until everything is fully combined and the mixture has a fragrant, garlicky aroma.
PREPARE THE CHICKEN: Pat the 5 to 6 pound whole roasting chicken dry all over with paper towels. Dry skin is the key to golden, crispy results. Set the chicken breast-side up on top of the onions.
APPLY THE HERB BUTTER: Starting at the top of the breast, slide your fingers gently under the skin to loosen it from the meat, working carefully so the skin stays whole and connected. Slide your fingers further to loosen the skin over the thighs and legs as far as you can reach. Scoop up all the herb butter and spread it evenly under the skin, pressing from the outside to push it into every pocket. Use every bit of the butter mixture.
TRUSS THE CHICKEN: Tuck the wing tips underneath the body of the chicken to keep them from burning. Cut a 12-inch piece of kitchen twine and tie the legs firmly together at the ankles. This keeps the shape compact so the chicken cooks evenly.
ADD THE BRAISING LIQUID: In a small bowl or measuring cup, stir together the 1/2 cup chicken stock and 1/2 cup balsamic vinegar. Pour the mixture over the top of the chicken and directly into the cavity. The liquid will perfume the meat from the inside as it roasts.
ROAST THE CHICKEN: Place the pan in the preheated 350-degree oven and roast for 1 hour and 10 minutes. The kitchen will fill with the warm, tangy aroma of balsamic and garlic as it cooks.
ADD THE BRUSSELS SPROUTS: Remove the pan from the oven. Scatter the 1 pound trimmed and halved Brussels sprouts around the chicken. Use a spoon or tongs to toss them in the pan drippings and onions so they are coated in all that flavor.
GLAZE AND RAISE THE HEAT: Brush the 2 tablespoons extra virgin olive oil evenly over the entire surface of the chicken. Increase the oven temperature to 450 degrees F. Allow about 10 minutes for the oven to come up to the higher temperature.
FINISH ROASTING: Tent a sheet of aluminum foil loosely over the chicken, leaving the sides open for steam to escape. Return the pan to the oven and roast for an additional 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 170 to 175 degrees F. The chicken is done when the skin is deep golden brown and the juices run clear when you pierce the thigh.
REST THE CHICKEN: Remove the pan from the oven and let the chicken rest undisturbed for 20 minutes before carving. Resting allows the juices to redistribute through the meat so every slice stays moist instead of pooling on the cutting board.
CARVE AND SERVE: Transfer the chicken to a serving platter. Spoon the Brussels sprouts and roasted onions into a serving bowl or arrange them alongside the chicken on the platter. Tilt the roasting pan and skim off as much of the fat from the surface of the pan juices as you can using a large spoon. Drizzle the remaining pan juices over the carved chicken just before serving. The sauce is glossy and deep mahogany in color.

Notes

FRESH ROSEMARY: If you have fresh rosemary on hand, use 2 tablespoons in place of the 2 teaspoons dried. Fresh herbs are more potent in aroma right out of the container but mellow as they cook under the skin.

SALT SUBSTITUTION: This recipe is developed with kosher salt. If you only have table salt, use half the amount (1 1/2 teaspoons total) because table salt is finer-grained and packs more sodium per teaspoon.

SERVING SUGGESTION: The pan juices are also incredible spooned over a scoop of mashed potatoes alongside the chicken and vegetables.

STORAGE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For the best results, pull the meat off the bones while it is still warm. Warm meat releases cleanly from the bone in large, intact pieces.

FREEZING: Remove the meat from the bones and let it cool completely before freezing. Pack into freezer-safe bags, press out the air, and freeze for up to 3 months. Thaw overnight in the refrigerator.

REHEATING: Reheat sliced chicken in a covered skillet over medium-low heat with a splash of chicken stock, about 5 to 7 minutes, until heated through and steaming. The covered skillet traps moisture and keeps the meat from drying out.

Nutrition