|Balsamic Roast Chicken
1 - 5 to 6 lb. Roasting Chicken
2 Tbsp. Chopped Rosemary
2 Tbsp. Salt
3 Cloves chopped garlic
1 Red Onion, Chopped
1/4 cup Balsamic Vinegar
1/4 cup Red Wine
Heat oven to 350. Clean chicken - remove neck, giblets, and liver. Rinse bird and pat dry.
Rub the rosemary, garlic, salt and pepper on the outside of the bird. Let sit for about an hour. Actually you can do this up to 24 hours in advance so the flavors take hold. Cover and place chicken in the refrigerator.
Sprinkle the bottom of the roasting pan with the chopped onions. Then place the chicken on top of the onions. Pour the balsamic vinegar and the wine over the chicken. Roast in the oven for approximately 2 hours (or 20 minutes per pound). Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.
Honey Mustard Chicken
4 boneless, Skinless Chicken Breast (about 1 ¼ lbs.)
1 tsp. Paprika
8 thin lemon slices
¼ C honey
¼ C spicy brown mustard
1 tsp. dried onion
1 tsp. lemon juice
½ tsp. curry
Preheat oven to 375 f. Line a 9x13 baking dish with foil and spray with vegetable spray. Sprinkle breast with paprika and put a single layer in the dish. Bake for 30 minutes.
Meanwhile, mix the next five ingredients and microwave on high for two minutes. Spread this mixture on the chicken and bake for an additional 10 to 15 minutes until chicken is done.
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