Roasted Chicken with Herb Garlic Balsamic Reduction
This turned out really nice. I was thinking the garlic might overpower the flavor profile but it really didn’t at all. It mellowed out during the roasting process and the balsamic reduction complimented the garlic and herbs. If you are not into a whole bird you could easily accomplish the same with just breast or your preferred cut.
1 Roasting Chicken
2 Yellow onions quartered
40 Cloves of garlic
2 tbs of chopped Rosemary
1 tbs of fresh chopped Thyme
2 cups chicken broth
1 cup balsamic vinegar
2 tbs olive oil
2 tbs butter
Kosher Salt and Pepper
1. Heat the oil and butter in a large skillet. Add the onions and cooks for about 3 mins and then add your garlic. Cook until browned. Set aside skillet for the sauce.
2. Fill the cavity of you chicken with the onions and garlic mixture. Place it in a Roasting pam and brush with the oils left in the skillet. Add ½ cup of broth to the pan and roast at 400 for 1 hour.
3. After an hour remove to add a cup of chicken broth. Going forward you will want to occasionally baste the bird with the sauce every 15 mins until the interior reaches 165 degrees. When it does pull it out and set it aside.
4. Back to the skillet you used first for the onions and garlic. Add the broth from the pan including the onions and garlic inside the bird. Also add the last ½ cup of broth and ½ cup of balsamic vinegar. Bring to boil and reduce by half and then finally add your last ½ cup of balsamic vinegar and allow it to thicken. Add your chicken to the skillet and baste it really well. Serve hot.