Recipe Index

Balsamic & Onion Chicken Roast

1 large sweet onion, sliced

¼ c water

1 pkg. onion soup mix (2 envelopes)

¼ balsamic vinegar

1 tbsp olive oil

2 tsp. paprika

4 garlic cloves, pressed

1 roasting chicken (or turkey)

Preheat oven to 400°F. Cut onion into ½ inch slices; arrange over bottom or baking dish. Add water. In small bowl, combine soup mix, vinegar, oil, garlic, & paprika.

Remove & discard insides from chicken cavity. Rinse chicken & pat dry. Spread soup mixture evenly over back of chicken. Place chicken in baker, breast side up. Brush inside of chicken with soup mixture & breast. Tie ends of legs with cotton st ring, fold chicken wings under back of chicken.

Cover chicken loosely with foil. Bake 1hour 40 minutes to 2 hours. Chicken is done when inserted thermometer registers 180°F in meaty part of thigh & juices run clear. Remove foil during last 5-10 minutes of cooking. Remove from baker, tent with foil & let stand 10 minutes before cutting.

Serve with onion slices & juices.

Recipe from: The Pampered Chef® Inspirations cookbook