A healthy one-pan chicken dinner with balsamic glaze. This Balsamic Glazed Chicken recipe creates tangy, moist chicken that’s roasted with onions, potatoes and aromatic herbs–and you only need one pan.
Why this Recipe Works
Recipes like this roasted Balsamic Glazed Chicken are your best friend if you hate washing dishes. That’s me.
On the nights when I know it’s my turn to take care of the post-dinner clean up, I look for meals we can make using as few dishes as possible.
Since potatoes, onions and chicken all taste amazing oven roasted, you can bake them all together on one large roasting pan.
Put it all in the oven and let the perfect blend of ingredients roast while you take care of other things.
When you pull the roasted chicken out of the oven, you have a full dinner ready to go!
- Chicken – Pick up a whole roasting chicken for this recipe. Pat it dry before placing it in your baking dish.
- Red wine- Choose a dry wine with the lowest amount of residual sugar possible. I recommend pinot noir. You can also substitute the red wine with chicken broth adding a squeeze of lemon juice for acidity.
- Balsamic vinegar – Check the labels and choose one with no added sugar.
- Onions – Small yellow, white or pearl onions are all good choices.
- Potatoes – Red, white and Russett potatoes will all work well. For a Keto-friendly version, swap the potatoes for broccoli and cauliflower. Also delicious with sweet potatoes!
Step by Step Instructions
STEP 1. Rub the chicken
Once the chicken has been patted dry and placed in a large roasting pan, use your hands to rub it with salt and pepper.
You can separate the skin and work the salt and pepper into the spaces between the skin and the meat or go ahead and just rub the seasonings into the skin directly.
STEP 2. Glaze
Mix the red wine and balsamic vinegar with olive oil, thyme and garlic, then pour it over the whole chicken.
STEP 3. Roast
Arrange potatoes (or other veggies) and onions around the chicken. Stuff the chicken’s cavity with a few sprigs of fresh thyme.
Place in a preheated oven and bake at 375 F until a meat thermometer inserted into the meat reads 165 F.
You’ll need about 20 – 25 minutes of roasting time per pound of chicken. Let the chicken rest for about 15 minutes before slicing and serving.
Tips and Tricks
- Prep the chicken ahead of time- Season the chicken with the salt and pepper the day or night before cooking to help lock in even more moisture.
- For a Keto friendly version of this recipe – Leave out the potatoes and substitute veggies like cauliflower and broccoli instead.
- Freezer meal – You can freeze the cooked chicken to enjoy later! Wrap it in freezer bags or an airtight container before freezing and be sure to let it thaw entirely before using.
- Leftovers– stack the leftover chicken on homemade Chaffles with lettuce and tomato! You’ll love easy Chicken Cheddar Chaffles for a complete meal.
Allow the roasted chicken to cool, then transfer to an airtight container and store in the refridgerator.
Yes, I love adding carrots and turnips to this recipe! You can add them with the potatoes or swap out the potatoes for the veggie of your choice.
Chicken broth can be substituted for the wine in the recipe. I like to add a little lemon juice to the broth for acidity so it flavors the meat more similarly to red wine.
Use an instant read meat thermometer to check the chicken for done-ness. It needs to be at least 165 degrees Fahrenheit before coming out of the oven.
More Easy Dinner Recipes
- 4-5 pound whole roasting chicken
- 1 tsp kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, peeled and minced
- 2 teaspoons fresh thyme, minced
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup red wine **
- 3 medium potatoes, quartered
- 5 small onions, peeled (and quartered if desired)
- 4 fresh thyme sprigs
- Pat chicken dry with paper towels. Place in a baking dish large enough for the chicken and the vegetables (a deep 13x9 roasting dish is what I used).
- Preheat the oven to 375 degrees F.
- With your fingers, carefully loosen skin from chicken, rub salt and pepper into the space between the skin and meat (or skip this step and rub on skin directly).
- Mix garlic, 2 tsp thyme, oil, balsamic vinegar and red wine together and pour over chicken.
- Place potatoes and onions around chicken and stuff the cavity with thyme sprigs.
- Roast chicken for 20-25 minutes per pound, or until an instant read thermometer registers 165 degrees F. Let reast for 15 minutes before carving.
- When choosing red wine, Pinot Noir typically has the lowest amount of sugar, less than 1/2 tsp.
- If skipping the red wine, use chicken broth, making sure it's gluten free. You can also add some lemon juice if desired.
- Be sure to choose a balsamic vinegar that has no added sugar.
- If prepping ahead of time, season the chicken with salt and pepper the day before. The salt not only flavors the chicken, but helps keep it moist.
- How to store leftovers? Keep leftovers in the refrigerator. Allow the chicken to cool down first and then store in an airtight container for up to 3 days.
- Freezer: Store cooked chicken in an airtight container or wrap the food well in freezer bags. When ready to use, remove and thaw the night before by leaving in the refrigerator. Defrost completely before using.
- Can I use other veggies? Carrots and Turnips are a great addition to this recipe!
- Keto Friendly: skip the potatoes and served with cauliflower and broccoli instead.
Amount Per Serving: Calories: 800Total Fat: 42gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 249mgSodium: 533mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 80g
You’re going to love how easy this Balsamic Glazed Chicken is to make and you’ll love the taste even more. It’s hassle free for a weeknight but perfect for a Sunday feast or special occasion too!