I found this recipe on the internet and I cannot remember where. It is one of our favorites.
Balsamic Roasted Chicken and Onions
- 1 5 – 6 lb. whole chicken ( The chickens are skinny in Clinton County! I used a 3 1/2 lb. chicken)
- 2 Tbsp. chopped fresh rosemary
- 2 Tbsp. sea salt
- 3 garlic cloves minced ( I used a little bit more. I tend to use more garlic than recipes call for.)
- 1 Tbsp. fresh ground black pepper
- 2 red onions, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
Preheat oven to 350 F.
Clean chicken, rinse and pat dry. In a small dish combine rosemary, salt, garlic and pepper. Rub this mixture all over the chicken inside and out. Cover the chicken and place in refrigerator. Let sit for at least 1 hour or up to 24 hours.
Place the onions in bottom of the pan. Then place the whole bird on top of onions. Pour over the vinegar and then the wine over the chicken. Roast in oven until done. Approximately 20 minutes per lb. Internal temperature should be 165 F.
Carve and serve with the balsamic onion mixture from the bottom of the pan.
I have a new gadget. It is called Garlic Twist. I seen it in a cooking magazine and went on the hunt to find one. I found mine in the Lake of Ozarks but you can purchase them online. http://www.amazon.com/GARLIC-TWIST-CRUSHER-MINCER-PEELER/dp/B000FT3ZHG .
I usually serve this with mashed potatoes. I love putting a scoop of onions on top of them 🙂
My Mom always made homemade mashed potatoes. She would hand mash them with a old metal potato masher. They were kind of lumpy. I loved them. I usually make them that way. Mark’s mom always made really smooth mashed potatoes. I believe he prefers them them smooth (like instant) 😉 Every once in a while I get the mixer out and make smooth ones for him;)
**It is suppose to say Mashed Potatoes on the poll below. I changed it earlier but I guess it did not save it!