Roasted Balsamic-Glazed Chicken

This chicken gets very dark when roasting. If you're concerned about burning, tent with foil, however be sure to remove it for the last[ 15 minutes of cooking.]

Total Time:
2 hr 5 min
5 min
2 hr

4 to 6 servings

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons herbes de Provence
  • 1 medium lemon, juiced and halves reserved
  • 1 (5 to 6-pound) roasting chicken
  • 4 sprigs rosemary
  • 8 cloves garlic
  • 1 thinly-sliced white onion
  • 4 fennel bulbs
  • Preheat the oven to 350 degrees F.

  • Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.

  • Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.

  • Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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