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Balsamic-Soy Roasted Chicken with Rosemary


Adapted from recipe at RealSimple.com



  1. Preheat oven to 425 degrees F. Combine the balsamic vinegar, soy sauce, rosemary, honey, and 1/2 tsp pepper in a 9" x 13" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.
  2. Toss the shallots with the olive 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 15 to 20 minutes more, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers at 165 degrees F. (If the chicken browns too quickly, you can tent the dish loosely with foil.)


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