Carrie’s Experimental Kitchen

Dijon Balsamic Roasted Chicken

For a simple whole roasted chicken with robust flavor, try this one made with a marinade of Dijon mustard, balsamic vinegar and fresh chopped rosemary.
Dijon Balsamic Roasted Chicken

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Sunday at our house generally mean some type of larger meal; most likely midday. And generally speaking in the cooler months, it involves a roasted meat like this simple to make Dijon Balsamic Roasted Chicken.

I love making a roasted chicken at least twice a month because with only three of us left at home, we never can eat the entire thing ourselves. Which means it’s the perfect opportunity to make something with the leftovers like pot pie or soup.

Dijon Balsamic Roasted Chicken

We have several favorite whole roasted chicken recipes like the one where I brine it in apple cider or the one using fresh herbs to make a chimichurri paste.  However, this particular recipe is one of our favorites; well really one of mine because it’s so easy to make. All you need is a whole roasted chicken, balsamic vinegar, Dijon mustard, fresh rosemary and extra virgin olive oil. Well you need salt and pepper too, but who counts that?

Dijon Balsamic Roasted Chicken

Combine the vinegar, mustard, rosemary, oil, salt and pepper in a bowl and brush over the chicken. Place the chicken in a roasting pan; then add chicken broth or white wine to the bottom of the pan to baste the chicken. When basting the chicken; however, I don’t recommend doing it often or you will rinse off the marinade.

Dijon Balsamic Roasted Chicken

Roast for 1 1/2-2 hours or until the internal temperature is 180 degrees F.  I know the minimum is 165 degrees, but I have this phobia about eating raw chicken because I got food poisoning once and it’s an experience I never want to encounter again.

Dijon Balsamic Roasted Chicken

In any event, try this Dijon Balsamic Roasted Chicken the next time you are looking for an easy Sunday dinner. The flavor is incredible and I guarantee your family will love it as much as mine does. I like to keep with the same flavors when I’m cooking so I served these with Balsamic Rosemary Roasted Potatoes and Sea Salt Roasted Green Beans. ~Enjoy!

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Dijon Balsamic Roasted Chicken
Dijon Balsamic Roasted Chicken
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
For a simple whole roasted chicken with robust flavor, try this one made with a marinade of Dijon mustard, balsamic vinegar and fresh chopped rosemary.
Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
For the Chicken
  • 6-7 lb. Roaster Chicken, rinsed and innards removed
  • 1 tbsp. Balsamic Vinegar
  • 1/4 c. Dijon Mustard
  • 1 tbsp. Fresh Rosemary, chopped choppe
  • 2 tbsp. Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1 c. Low Sodium Chicken Broth
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together the vinegar, mustard, rosemary, oil, salt and pepper.
  3. Add the chicken to a roasting pan, baste with the marinade; then add the chicken broth to the bottom of the pan.
  4. Roast for approximately 1 1/2-2 hours or until internal temperature of 180 degrees is reached; basting the chicken gently once so as to not remove the marinade.
  5. Remove from oven and let rest for about 10 minutes before carving.

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13 Comments

  1. Lisa Hitzeman
    December 8, 2011 at 1:19 pm - Reply

    The marinade sounds amazing, Carrie! I love roasting chickens, it’s so easy and the kitchen smells amazing while it’s roasting.

  2. Carrie's Experimental Kitchen
    December 8, 2011 at 2:12 pm - Reply

    It sure does and this one was terrific!

  3. TheChouxGirl
    December 8, 2011 at 3:07 pm - Reply

    sounds super easy I will have to try this…I personally prefer to make gravy from roux instead of cornstarch but I’m from Louisiana roux is in my blood 🙂

  4. Teena Mary
    December 8, 2011 at 4:25 pm - Reply

    Looks delicious. Loved the marinade too !!

  5. Carrie's Experimental Kitchen
    December 8, 2011 at 7:33 pm - Reply

    Thanks for stopping by ChouxGirl and Teena Mary! 🙂

  6. Coop
    December 9, 2011 at 3:08 pm - Reply

    Carrie, that looks really good… you make mention of Dijon Mustard in the recipe title, but I don’t see it in the ingredients. I’m not trying to be your editor here (lol), but I wanted to make sure I have all of right ingredients.

  7. Coop
    December 9, 2011 at 8:53 pm - Reply

    I didn’t see it, but I certainly heard the slap and the accompanying “d’oh!”

  8. Carrie's Experimental Kitchen
    December 9, 2011 at 5:03 pm - Reply

    Can you see my hand hitting my forehead~Thanks Coop! It’s 1/4 c. of mustard, I just adjusted the post. 🙂

  9. Carrie's Experimental Kitchen
    December 9, 2011 at 9:59 pm - Reply

    LOL Somehow I knew you’d get the visual! Thanks again <3

  10. Donna
    October 9, 2016 at 3:18 pm - Reply

    That chicken looks incredible! x

  11. Kelly
    March 22, 2018 at 4:49 pm - Reply

    Uncovered? I’m using a Dutch oven.

    • Carrie's Experimental Kitchen
      March 23, 2018 at 7:22 am - Reply

      This recipe is for use in a regular oven, so I’m not sure how it will come out in a Dutch oven on top of the stove. If you are putting it in a Dutch oven in a regular oven, then yes I would leave it uncovered.

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