Easiest Roasted Chicken… EVER

I recently shared this trick with the ladies of Big Girl Small Kitchen and decided to trot it out again last night.  Roasting a chicken can seem like a daunting task, but in reality, the only tricky part is how to keep the moisture in.

I find the best way to keep a chicken nice and moist while roasting is to simply baste it with a comination of balsamic vinegar and honey.  I really don’t know the chemistry of it, but when you mix the two together, it completely dissolves into a single liquid that you can easily spread accross your chicken.

So simple. And I have yet to have my chicken come out dry.  I’ve only used this on chicken breasts (I rarely have the occasion to cook an entire chicken), but I’m sure it would work just as well on the whole thing.


  • Equal parts Vinegar and Honey (depending on how much chicken you’re roasting)
  • Salt (to taste)
  • Pepper (to taste)
  • Rosemary (to taste)

What you’ll clean up afterwards:

  • One small mixing bowl
  • whisk (or fork)
  • basting brush

Step One: Pre-heat oven to 350 degrees.

Step Two: Whisk the vinegar and honey together in a small mixing bowl.  Add salt, pepper, and rosemary to taste.

Step Three: Lightly salt and pepper the chicken and rub in on both sides

Step Four: Baste all sides of the chicken with the vinegar/honey mixture.

Step Five: Grease a baking sheet (I use Pam-olive oil) and place breasts on it.

Step Six: Roast in 350 degree oven for 18-20 minutes or until there is no pink left in center of thickest part of the meat.

-Eat Hearty!


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