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Recipe: Balsamic roast chicken

Recipe: Balsamic roast chicken

Combined with a hint of brown sugar, balsamic vinegar makes a tasty sauce that''s healthier than traditional high-fat gravy.

Balsamic vinegar has a dark color and rich flavor. Combined with a hint of brown sugar, this vinegar makes a sauce that''s much healthier than traditional high-fat gravy.


Directions

Preheat the oven to 350 F.

In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.

Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to a minimum internal temperature of 165 F. Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until warmed and brown sugar dissolves, but don''t boil.

Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary sprigs and serve immediately.


Ingredients
  • 1 whole chicken, about 4 pounds
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 8 sprigs fresh rosemary
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories364 
Carbohydrate4 g 
Cholesterol198 mg 
Fiber0 g 
Monounsaturatedfat8 g 
Potassium 
Protein51 g 
Saturatedfat5 g 
Servingsize1/8 chicken 
Sodium257 mg 
TotalFat16 g 

2014-09-20

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