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rosemary balsamic glazed chicken.

Mario Batali is a food genius.

He writes books.

He’s on tv.

He starts foundations to care for kids.

He opens award-winning restaurants (one of which just opened near us here in Newport Beach.  Hooray!).

He has this chicken recipe which is mind-blowingly good.  It’s become my go-to dinner when whole chickens are on sale and I’m running low on chicken stock.  Not only is it flavorful and moist, your house will smell so good your neighbors may just wander to your place after following the inviting aromas emanating out your front door.

Start with a whole chicken.  I look for mine on sale for around $.79/lb.

Make a paste of rosemary, garlic, sea salt, lots of fresh pepper and olive oil.

Then get to know your chicken by rubbing the rosemary mixture all over it and letting it rest in your fridge overnight.

Slice up some red onions (and potatoes if you’re in the mood), then bathe your chicken in a red wine/balsamic sauce.

Roast in the oven for a bit until your onions get all soft and caramelized.

It may just become a favorite at your house too.

Rosemary Balsamic Glazed Chicken

(adapted from Mario Batali’s recipe – serves 4)

What You’ll Need:

1 3-1/2 to 4 pound chicken

2 garlic cloves, minced

4 tablespoons chopped rosemary

2 tablespoons freshly ground black pepper

1 teaspoon sea salt

3 tablespoons olive oil

1 parmesan or asiago rind

2 medium red onion, sliced into 3/4 inch rounds

3/4 cup red wine

3/4 cup balsamic vinegar, plus several tablespoons for additional drizzling


Rinse and pat dry chicken. Remove the giblets.

Combine the garlic, rosemary, pepper and sea salt together and mix with olive oil to make a paste. Rub the outside of the chicken all over with the rosemary mixture. Place the cheese rind inside the cavity and allow to sit refrigerated overnight.

Preheat oven to 375 F.

Place red onions in bottom of a roasting pan. Place chicken on top of onions, breast side up. Mix red wine and balsamic vinegar together and pour over onions and chicken, making sure mixture coats both.  Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear — not bloody — juices.

Remove chicken from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and  in a bowl, with the juices.  Carve the chicken, drizzle with remaining vinegar and serve immediately.

TOTAL:  $6.22 or $1.56 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


434 calories per serving

16 grams of fat

11 carbs

50 grams protein

3 grams fiber

Did you give this recipe a try?  Pop on over to Facebook and let me know what you think!

2 Comments Post a comment
  1. It looks gorgeous. However I have to say ‘tut’ for not using a free range chicken.

    October 14, 2011
  2. Carly #

    This looks fabulous! Love the caramelized onion bed…this dish is officially on my list to try. Also, I love how resourceful you are Ms Hartman! Making your own chicken stock? Touche! You never cease to amaze…& to make my mouth water.

    October 17, 2011

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