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Balsamic Rosemary Roasted Chicken is an easy recipe that adds plenty of flavor for a simple but special Sunday dinner. Everyone should know how to roast chicken, and this tasty version will become a new family favorite version of a classic comfort food that is also naturally gluten-free, low carb, and paleo.
I can’t speak for anyone else, but there’s something about roast chicken that makes it a celebration meal to me. It doesn’t take a ton of time or effort, but it’s not something that I often have time to make on a busy weeknight.
And in the craziness of life, I am more likely to just make it in my crockpot, like this Lemon Herb Slow Cooker Roast Chicken, or just grab a rotisserie chicken when I am at Costco.
I made this to celebrate when The Hubby started a new job. Yes, this is one of my older recipes. In fact, it’s so old I’m guessing that most of you haven’t ever seen it. It’s from back when about three people read my blog.
So I thought I would bring it back out. The crazy thing is that these are the original pictures, and they aren’t half bad. I just re-edited to brighten up the colors a bit, since I really had no clue how to do any of that back in 2012, and it looked like a chicken hiding in the shadows.
Anyway, I remember being super excited for him! He had been looking for a new opportunity for a while, and he really deserved the promotion. The crazy thing is that since then he left that company completely and we moved from New Jersey to Maryland for a totally different job. And to be honest, I think while the kids were still spending a few days at my mom’s, he and I celebrated with a grocery store roasted chicken.
On both occasions it was a cool, cloudy day – the perfect day to roast a chicken for dinner…
Balsamic Rosemary Roasted Chicken Recipe
My family does not really have gravy-lovers, so when I am making a chicken, I like to do as much as I can to infuse flavor and moisture. This Rosemary Balsamic Chicken recipe is all about one of my favorite ingredients – balsamic vinegar.
The strong flavor infused into the chicken, and provide a slightly sweet and tangy glaze. It’s so simple to make, and the hardest part is distracting yourself for a couple of hours while amazing aromas are coming out of your oven. Everyone loves roast chicken, but as an added bonus, this roasemary balsamic roast chicken happens to be gluten-free, low carb, paleo, and Whole 30 compliant!
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What You’ll Need
- Roasting chicken (about 5-8 lbs)
- Balsamic vinegar
- Olive oil
- Rosemary – dried or fresh
- Dried oregano
- Salt and pepper
This All-Clad Stainless Steel Roasting Pan is an investment, but a worthwhile one. It can fit one or two chickens, a turkey, or a prime rib. It has a non-stick rack, distributes the heat evenly, and cleans up easily. It will also last for years to come. I’ve bought cheaper ones over the years and had them warp, chip, and get bits burned to the bottom.
- Preheat the oven to 425°F.
- Set your chicken on a rack and place a quartered onion inside the cavity.
- Stir a mixture of balsamic vinegar, olive oil, rosemary, oregano, salt, and pepper together in a small bowl.
- Pour it under the skin, inside the cavity, and over the top of the chicken.
- Roast for 30 minutes. Reduce oven to 350°F, and roast for an additional 1 to 2 hours, depending on the size of your chicken, or until the breast meat registers 165°F and the thighs register 180°F on an instant-read thermometer. If the skin is browning to quickly, cover lightly with a tent of aluminum foil.
- Let rest before carving.
Make it a Meal
Classic Sunday Chicken Dinner
- Parmesan Balsamic Caramelized Onion Mashed Potatoes
- Honey Roasted Carrots
- Creamy Skillet Green Beans and Mushrooms
Keto Roast Chicken Menu
Paleo or Whole 30 Meal with Roasted Chicken
- Balsamic Roast Vegetables
- Browned Butter Mashed Butternut Squash (prepared with ghee)
- Baked Sweet Potatoes
Brianne’s pro recipe tips
If you aren’t making gravy, grab a bottle of thick aged balsamic vinegar to drizzle over for serving. Or try it with Cranberry Balsamic Ketchup!
But my main suggestion is that because this chicken recipe is so easy, you should make two! Grab a couple of chickens when they are on sale, and roast both of them at the same time.
Why? Well, it only adds an extra couple minutes to your prep time, and then you can turn it into all kinds of lunches and dinners to have for the week. Perfect for meal prep!
Easy leftover chicken dinners
- Greek Chicken Stuffed Zucchini Boats
- BBQ Chicken Tostadas
- Chicken Corn Chowder
- French Spaghetti from Wine and Glue
- Easy Chicken and Rice Soup from Two Peas and Their Pod
Meal prep lunches
- Mediterranean Chicken Pinwheels
- Honey Mustard Chicken Salad with Apples
- Waldorf Chicken Salad
- Baby Arugula Chopped Salad from Kalyn’s Kitchen
More balsamic-flavored main dishes
- Rosemary Balsamic Marinated Flank Steak
- Honey Balsamic Glazed Steak Bites
- Slow Cooker Balsamic Chicken with Tomatoes and Basil
- Crockpot Balsamic Beef Pot Roast
Rosemary Balsamic Roast Chicken
- one roasting chicken (about 5-8 lbs)
- 1 medium or half of a large onion
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried rosemary or about 3 teaspoons fresh
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- a few grinds of black pepper
- Optional thick aged balsamic vinegar or regular balsamic vinegar, reduced to a syrup, for serving
- Preheat the oven to 425°F.
- Remove the giblets from the chicken, pat dry with paper towels, and place on a rack in a roasting pan.
- Cut the onion into about 4 chunks and place inside the cavity of the chicken.
- Combine the balsamic vinegar, olive oil, rosemary, oregano, salt, and pepper.
- Use your fingers to separate the skin from the breast and pour some of the vinegar mixture under the skin. Pour the remaining mixture inside the cavity and rub some over the outside of the skin.
- Put the chicken in the oven for 30 minutes. Reduce oven to 350°F, and roast for an additional 1 to 2 hours, depending on the size of your chicken, or until the breast meat registers 165°F and the thighs register 180°F on an instant-read thermometer. If the skin is browning to quickly, cover lightly with a tent of aluminum foil.
- Let rest for about 10 minutes before carving.
- If desired, drizzle with the aged or reduced balsamic vinegar for serving.