What’s for Dinner: Balsamic Roast Chicken

balsamic roast chicken

A one-pan dish not only saves you time, they build flavor while you do something else. I am partial to oven dishes versus a slow cooker. It’s because it’s the way I am used to cook.

The recipe on my to-do list is the Balsamic Roast chicken with caramelized pearl onions, olives and tomatoes that I saw in the March 2012 issue of Style at Home. It looks so tasty. Their wine expert, Konrad Ejbich suggests to pair it with a saucy Ripasso Valpolicella. You need a certain amount of sharpness to complement the olives and the tomatoes. The Ripasso Valpolicella is stronger that the fruity Valpolicella, but not as powerful as Amarone.

According to Wine Align, “the Ripasso technique involves taking leftover pomace from the production of Amarone and adding it to simple Valpolicella to kick-start a second fermentation; this method serves to boost the alcohol, body and tannins as well as add layers of complexity to the overall wine”.

Nov. 4th, 2012 Update: You can now find the recipe online here.
The recipe is also published on page 116 of the March print issue of Style at Home. You can buy a digital copy of Style at Home at Zinio. This is now where I subscribe to most of my magazines. Zinio operates a Canadian and an American store. Select your country for the flag at the right top corner.

+ Style at Home (March 2012) – Photo by Edward Pond, Prop Styling by Lara McGraw

  • Stephanie
    February 7, 2012 at 12:22

    Do you have the recipe? Very interested in making tonight!

  • Kim
    February 7, 2012 at 14:01

    Stephanie, I added an update that tells you how to have a look at the recipe. Zinio shows a preview function of the latest issue; so you can see the recipe for now. But if you enjoy reading deco magazines, I suggest that you grab your copy of the magazine.

  • Lisa
    October 2, 2012 at 15:45

    So you have to pay $6 to get access to the magazine to get this recipe that you blogged about. UGH! That is definitely not ‘entertaining made easy’.

  • Kim
    October 4, 2012 at 14:55

    Lisa, at the time I wrote the post, you were able to preview the recipe for free. I can understand that it might be disappointing for you. So, I dug more and found that Style at Home has put it online (they wait a while before they published their current issue recipes). You can find the recipe at

    P.S. I updated my post accordingly.