Soy-Balsamic Roasted Chicken With Rosemary

soy-balsamic-roasted-chicken
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 568 calories
    • Fat 24 g
    • Sat Fat 6 g
    • Cholesterol 165 mg
    • Sodium 1,071 mg
    • Protein 56 g
    • Carbohydrate 30 g
    • Sugar 22 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 38 mg

Heat oven to 425° F. Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9-by-13-inch or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.

Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.

Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes more. (Tent the dish loosely with foil if the chicken browns too quickly.)

Ingredients

  1. Check 1/4 cup balsamic vinegar
  2. Check 1/4 cup soy sauce
  3. Check 1/4 cup fresh rosemary leaves
  4. Check 1/4 cup honey
  5. Check black pepper
  6. Check 1 3 1/2- to 4-pound chicken, cut into 10 pieces
  7. Check 8 shallots, peeled
  8. Check 1 tablespoon olive oil

Directions

  1. Heat oven to 425° F. Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9-by-13-inch or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.
  2. Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.
  3. Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes more. (Tent the dish loosely with foil if the chicken browns too quickly.)