A simple balsamic vinegar marinade gives the chicken a mellow sweetness and a beautiful golden brown skin. The addition of veggies to the pan makes a complete meal with little work. Cutting a whole chicken in half is really simple and makes for a quicker cooking time. This chicken recipe is an everyday dish that’s also definitely ‘guest worthy!’
Balsamic Chicken & Veggies
One-pan main dishes are the ultimate time and energy savers (plus I love things that make fewer dishes to wash). The key to this beautiful dish is the marinade which lightly flavors the meat but also gives the most beautiful golden skin that’s slightly glazed. So good. Cutting the chicken in half is quick and easy (step-by-step instructions below) and makes for a quicker cooking time. Two full halves are roasted with veggies arranged around them, slow-cooked, and gently caramelized to tender perfection to make a full meal. Almost any veggie can be added.
Ingredients for Balsamic Chicken
CHICKEN Choose whole chickens that are unblemished and have the skin fully intact. This delicious recipe works with split chicken breasts, legs, or drumsticks. For an especially elegant meal, use whole Cornish Game hens! If you use smaller cuts of chicken, the cooking time will need to be adjusted. BALSAMIC MARINADE This balsamic marinade couldn’t be any easier to put together. Not only is it great for seasoning meats, but it can also be used as a brush-on glaze for meat or fish on the grill. Whisk in a small amount of honey, brown sugar, or even some Dijon mustard and experiment with the flavor. VEGETABLES Root veggies like the ones in this recipe are not only colorful and nutritious but they also bake easily alongside the chicken. Baby potatoes are great because they require no peeling. Add some mushrooms, cherry tomatoes, celery, leeks, or chunks of sweet potato to heft up the dish, if desired.
How to Cut a Chicken in Half
Don’t let this step scare you away from making this recipe, it’s super easy to do, I promise! Cutting the chicken in half helps it to cook quickly and makes for a beautiful presentation. If you’ve never done it before, give it a try!! You can also ask the butcher if they’ll half the chicken for you, they often will do it free of charge. You can cut the chicken in half as directed or even just use chicken legs in place.
How to Make Roasted Balsamic Chicken
Make beautiful balsamic chicken in the oven!
What to Serve with Balsamic Chicken
Since the main dish and sides are cooked together, all that’s needed is a crispy salad like this Beet Salad or a Caesar Salad. Don’t forget the Fluffy Dinner Rolls or some Homemade Crescent Rolls.
Storing Leftovers
Store leftover balsamic roasted chicken and vegetables in a covered container in the refrigerator for up to 3 days. Reheat portions in a skillet on the stove and add a little water. Freeze leftovers in zippered bags with the date labeled on the outside for up to 3 months. Thoroughly thaw in the refrigerator before reheating.
Winner, Winner, Chicken Dinner!
Dijon Chicken Breasts – reader favorite Garlic Butter Roast Chicken – buttery goodness Monterey Chicken – family favorite, kids love this one too Air Fryer Chicken Breasts – quick and extra juicy Classic Chicken Salad – great for leftovers Crispy Chicken Drumsticks – a family favorite Baked BBQ Chicken Breasts – only 3 ingredients
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