Honey balsamic chicken roast is tender, juicy, and bursting with flavor. A perfect Sunday dinner.
This is my favorite chicken roast of all time. Actually, it’s one of my favorite recipes of all time. It’s so flavorful. I’ve always loved roasts and the easiness of throwing everything in one pan. Not to mention, my unending love affair with roasted or sautéed onions.
Depending on the time of the year (sorry friends, this is not a good heat of the summer recipe), this balsamic chicken roast is usually one of the first dishes I make when I cook for someone. It’s a nice, warm dinner that’s packed with flavor, but simple enough for even picky eaters to love. Pair with some warm bread and a simple salad, bust open a bottle of pinot grigio, and enjoy the company of the people you love. (Or maybe you just like them, that’s cool too.)
To start, first we need to butterfly the chicken. This is done by removing the backbone of the chicken with a pair of sharp kitchen shears. We do this so that the chicken will cook faster. Your chicken comes in the package breast side up. Flip it over on its front and locate the backbone. Using the scissors, cut on both sides to remove the backbone and discard it. If you’ve never done this before, here’s a step-by-step on how to butterfly a chicken.
When your chicken is prepped, place it in your roasting pan. I like to use the aluminum foil ones and then simply wash and reuse. I like to put a lot of veggies in the roasting pan, and this way they can spread out and be roasted evenly. Place your sliced potatoes, onions, and carrots around your chicken, an then cover with your balsamic mixture. (I forgot to add my carrots and was so bummed when I pulled it out of the oven!) Place in the oven and enjoy the delicious smell from your honey balsamic chicken roast!
- 4 lb whole chicken
- ½ cup balsamic vinegar
- ⅓ cup extra virgin olive oil
- ⅓ cup honey
- 2 large potatoes (regular or sweet)
- 1 large yellow onion
- 5 whole carrots
- fresh cracked salt and pepper
- rosemary for sprinkling
- Preheat your oven to 500°
- Butterfly your chicken and place in a roasting pan
- Place sliced potatoes, onions, and carrots around your chicken
- Combine balsamic vinegar, olive oil, and honey in a measuring cup and mix together
- Pour over chicken and veggies
- Season with fresh cracked pepper and sea salt and sprinkle a little rosemary on top of chicken
- Place in oven and roast at 500° for 10 minutes
- Turn the temperature down to 450° and cook for another 40 minutes or until internal temp reaches 165° (I highly suggest using an instant read thermometer so you don't have to cut your chicken open and lose the juice! I love Thermoworks.)