Balsamic & Onion Roast Chicken

Updated at: Thu, 17 Aug 2023 13:54:36 GMT

Step 1

Preheat oven to 400°F.

Step 2

Using Chef's Knife, cut onion into 1/2-inch-thick slices; arrange evenly over bottom of Deep Dish Baker and add water.

Step 3

In Small Batter Bowl, combine soup mix, vinegar, oil, paprika and garlic pressed with Garlic Press.

Step 4

Remove and discard giblets and neck from chicken cavity.

Step 5

Rinse chicken with cold water; pat dry.

Step 6

Trim excess fat using Kitchen Shears, if necessary.

Step 7

Using Pastry Brush, brush soup mixture evenly over back side of chicken.

Step 8

Place chicken in baker, breast side up.

Step 9

Brush inside cavity of chicken with soup mixture.

Step 10

Tie ends of legs together with cotton string.

Step 11

Lift wing tips up toward neck then tuck under back of chicken.

Step 12

Brush remaining soup mixture evenly over outside of chicken.

Step 13

Cover chicken loosely with aluminum foil.

Step 14

Bake 1 hour, 40 minutes to 2 hours or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear.

Step 15

Remove foil during last 5-10 minutes of baking.

Step 16

Remove chicken from oven; transfer to Reversible Bamboo Carving Board.

Step 17

Tent with foil and let stand 10 minutes before carving

Step 18

Remove half of the onion slices (about 1/2 cup) from baker.

Step 19

Remove meat from half of chicken.

Step 20

Wrap and refrigerate chicken and onion slices up to 4 days to be used for Chinese Chicken Pizza and Chicken & Broccoli Ring.

Step 21

Skim fat from juices and discard.

Step 22

Carve remaining half of chicken into thin slices.

Step 23

Serve chicken with remaining onions and pan juices.

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