Balsamic Roast Chicken Recipe

Roast chicken is a timeless classic, but adding a drizzle of quality Balsamic Vinegar of Modena elevates it to something truly special. The vinegar's deep, sweet, and tangy notes caramelise beautifully on the skin, resulting in a chicken that's both deeply flavourful and wonderfully juicy. This simple yet elegant recipe is a Carluccio's favourite for a reason. 

Why Balsamic?

Using a good quality, aged Balsamic Vinegar is key. It's not just about the acidity; it's about the complexity. As the chicken roasts, the balsamic reduces and thickens, transforming into a glossy, sweet-and-sour glaze that penetrates the meat and crisps the skin. It’s a touch of Italian magic! 

The Recipe: Balsamic Roast Chicken

This recipe serves 4.

Ingredients

• 1 whole free-range chicken (approx. $1.5\text{kg}$ to $1.8\text{kg}$ / $3\text{lb}$ to $4\text{lb}$)

• 2 large red onions, quartered

• 3-4 cloves of garlic, unpeeled and smashed lightly

• 2 sprigs of fresh rosemary (or thyme)

• 3-4 tablespoons of extra virgin olive oil

• 4 tablespoons of good quality Balsamic Vinegar of Modena (Carluccio’s recommends Aceto Balsamico di Modena IGP)

• 1 tablespoon of sea salt

• 1 teaspoon of black pepper

Instructions

1. Preheat & Prep: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Pat the chicken completely dry with paper towels—this helps ensure the skin gets crispy.

2. Rub the Chicken: Place the chicken in a large roasting dish. Drizzle 2 tablespoons of the olive oil all over the chicken. Sprinkle the salt and pepper evenly across the skin, rubbing it in well.

3. Stuff & Scatter: Place the smashed garlic cloves and one sprig of rosemary inside the chicken cavity. Scatter the quartered red onions and the remaining rosemary sprig around the base of the chicken in the roasting dish.

4. The Balsamic Glaze: In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the 4 tablespoons of balsamic vinegar. Drizzle about two-thirds of this mixture over the chicken, making sure to coat the breast and legs.

5. Roast: Place the chicken in the preheated oven. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes.

6. Baste & Finish: After the first hour, take the chicken out. Use the remaining balsamic mixture to brush or drizzle over the chicken one last time. This creates that final, beautiful glaze. Return to the oven until the skin is dark golden-brown and the juices run clear when you pierce the thickest part of the thigh (internal temperature should be 74∘C/165∘F).

7. Rest: Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 to 15 minutes. This is crucial for retaining the juices!

8. Serve: Carve the chicken. Spoon the delicious caramelised onions and the pan juices (now a rich balsamic gravy) over the meat. Serve immediately with seasonal Italian sides.

Carluccio’s Serving Suggestions

• Potatoes: Roasted potatoes tossed in the remaining pan juices are heaven. Alternatively, serve with creamy Polenta.

• Greens: A simple side of steamed or sautéed broccolini or green beans, drizzled with a little more olive oil and a pinch of salt.

• Wine Pairing: Pair this rich dish with a glass of robust Italian red, such as a Chianti. Salute!