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Sicilian Roast Chicken



  • 1 (6-7 pound) roasting chicken
  • 1/2 cup balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon dried oregano leaves
  • 3/4 teaspoon dried basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground black
  • Pepper or red pepper flakes
  • 3 garlic cloves, pressed
  • Additional balsamic vinegar (optional)


  1. Heat oven to 350 degrees F.
  2. Rinse chicken with cold water; pat dry. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.
  3. In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in Deep Dish Baker. Pour remaining marinade over chicken.
  4. Bake for 45 minutes. Begin basting chicken with pan juices every 15 minutes until Pocket Thermometer registers 180 degrees F in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).
  5. Remove from oven; let stand 10 minutes.
  6. Carefully place chicken on carving platter. Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 teaspoons of additional vinegar to pan juices. Carve chicken; serve using Stainless Serving Fork.
  7. Serve with pan juices, if desired.

Yield: 8 servings

Nutrients per serving: Calories 470, Total Fat 28 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrates 4 g, Protein 49 g, Sodium 450 mg, Fiber 0 g

Recipe credit: Pampered Chef


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