The secret to this easy Balsamic Roasted Chicken is the honey, mustard & balsamic marinade, which keeps the meat tender and juicy. Pair it with the quick homemade cherry sauce for a festive Sunday lunch or a simple weeknight roast.
A whole roasted chicken is a reliable staple in our kitchen: it’s economical, convenient, and easy to prepare. Roasting a whole bird gives you dark meat to enjoy right away and breasts that work perfectly for salads, sandwiches, or quick dinners later in the week.
After we eat the dark meat, we save the carcass for a rich, flavorful chicken broth. For this recipe, I marinated the chicken overnight in a blend of balsamic vinegar, olive oil, Dijon mustard and honey. The result is juicy, flavorful meat with a beautifully caramelized skin.
This balsamic roast is everyday-simple but elegant enough for guests, especially when served with the cherry sauce. It’s a great option for holiday meals or any weekend when you want something special with minimal fuss.
While the balsamic marinade is delicious on its own, the cherry sauce is my favorite part of this dish. It’s sweet-tart, quick to make, and adds a vibrant color and flavor that complements the roasted chicken beautifully.
I use frozen pitted cherries — they break down quickly. In under 15 minutes you’ll have a deep red sauce that looks as good as it tastes. I serve some with the roast and drizzle the leftovers over pancakes, yogurt, or oatmeal for breakfast.
This version is made without refined sugar, relying on honey for sweetness. The balance of balsamic, mustard and honey in the marinade plus the bright cherry sauce makes a memorable, yet easy, roast chicken.
Enjoy!
If you try this recipe, please rate it and leave a comment to let me know how it turned out — I love hearing from readers!
Balsamic Roasted Chicken with Easy Cherry Sauce
The honey, mustard and balsamic marinade tenderizes the chicken and adds rich flavor. Serve with a quick cherry sauce for an impressive yet simple meal.
Main Course
American
baked, balsamic, cherry sauce, chicken, easy, festive, marinade, roast, simple
15 minutes
1 hour 30 minutes
1 hour 45 minutes
6
382 kcal
Ingredients
- 1 whole chicken 3–4 lbs / 1.3–1.8 kg
- 2/3 cup balsamic vinegar
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs optional
Easy Cherry Sauce
- 10 oz frozen pitted cherries 300 g
- 1 tbsp cornstarch dissolved in 2 tbsp water
- 1 tbsp lemon juice
- 1/3 cup honey
- 1/3 cup water
Instructions
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Rinse the chicken and pat it dry.
For the marinade:
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Whisk together balsamic vinegar, olive oil, Dijon mustard and honey. Place the chicken in a large bowl or a zip-top bag and pour the marinade over it. Cover (or seal) and refrigerate for at least 3 hours, preferably overnight. Turn the chicken once or twice if possible so it marinates evenly.
For the chicken:
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Preheat the oven to 200°C / 400°F.
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Place a rosemary sprig inside the chicken cavity and transfer the bird to a large baking dish. Reserve the remaining marinade—do not discard it. Roast the chicken for about 1 to 1½ hours, basting occasionally with the reserved marinade, until the chicken is cooked through and the skin is deeply browned. Remove from the oven and tuck rosemary and thyme sprigs onto the drumsticks before serving.
For the cherry sauce:
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While the chicken cooks, combine cherries, honey and 1/3 cup water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally.
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Stir in the dissolved cornstarch and return to a boil, stirring constantly until the sauce thickens (about 1 minute). Remove from heat and stir in the lemon juice.
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Serve the sauce alongside or spooned over slices of roasted chicken.
Recipe Notes
Nutrition for chicken alone (approx.): Cal: 376 • Protein: 28.6 g • Fat: 25.3 g • Carbs: 7.7 g • Fiber: 4.2 g • Sugar: 2.8 g.
Nutrition for sauce alone (approx.): Cal: 85 • Protein: 0.5 g • Fat: 0.2 g • Carbs: 22.2 g • Fiber: 0.9 g • Sugar: 19.9 g.
Marinade adapted from a classic holiday recipe collection.