Chicken, Entree, Food, Recipes

Balsamic vinegar and Date syrup Roasted Chicken

Roasted chicken balsamic vinegar date syrup marinade Ronit Penso

Balsamic vinegar is a wonderful condiment to have in the kitchen. Its mild acidic and sweet flavor is great in vinaigrette dressings, and only a few drops of it on Mozzarella cheese, or strawberries, are enough to elevate their flavor to new levels. Marinating meats in Balsamic vinegar adds deep flavors and color, and the dish I have here is a good example for it. If you’re into bold flavors and aroma, you’ll love this dish.

* As much as this is a simple dish, it is important to remember that the dish is only as good as the Balsamic vinegar you’re using. That doesn’t mean only aged and expensive vinegar should be used; these are best kept for when one needs only a drop to enhance flavors. However, I do urge you to make the effort and use a medium level Balsamic vinegar from Modena, which was aged in wood barrels even for the shortest time. The difference in flavor and color is huge.
* Date syrup is available in many health stores or online. Its deep color and unique sweetness beautifully complement the Balsamic vinegar. It is available in gourmet stores, or online. If you can’t find it, honey or maple syrup can be used instead.
* Pomegranate molasses is concentrated cooked pomegranate juice. It is available in gourmet stores, or online.

Makes: 2-4
Prep time: 20 minutes
Marinating time: 2 hours
Roasting time: 1 hour

For the marinade:
¼ cup good quality Balsamic vinegar
¼ cup Date syrup (see notes)
1 Tbs aged Balsamic vinegar
1 Tbs Balsamic-fig glaze (or honey)
1 Tbs pomegranate molasses
1 Tbs salt
½ freshly ground black pepper
Dash cayenne
For the chicken:
2 medium size chicken legs, separated
1 medium onion
3 medium carrots
2 Tbs olive oil

1. In a medium bowl, mix all the marinade ingredients and keep at room temperature.
2. Pat dry the chicken. Peel the onion and slice lengthwise. Add the chicken and onion to the marinade bowl and mix well. Cover with plastic wrap and keep in the fridge for 2 hours, mixing occasionally.
Balsamic vinegar Date syrup Roasted Chicken Ronit PensoBalsamic vinegar Date syrup Roasted Chicken Ronit Penso
3. Peel the carrots, cut into quarters and add to the chicken bowl. Mix well and transfer into a baking dish. Drizzle the olive oil on top . Keep at room temperature for 15 minutes before roasting.
Balsamic vinegar Date syrup Roasted Chicken Ronit PensoBalsamic vinegar Date syrup Roasted Chicken Ronit Penso
4. Preheat the oven to 400F (205C). Roast for 1 hour (basting occasionally in the first half hour), until the chicken is deep brown in color and the carrots and onions caramelize.
Balsamic vinegar Date syrup Roasted Chicken Ronit PensoBalsamic vinegar Date syrup Roasted Chicken Ronit Penso
Balsamic vinegar Date syrup Roasted Chicken Ronit Penso

* This version has about 25 seedless mini peppers instead of the carrots.
Balsamic vinegar Date syrup Roasted Chicken Ronit Penso

23 thoughts on “Balsamic vinegar and Date syrup Roasted Chicken”

  1. Thanks for stopping by my blog.
    I was thinking the same thing as Judie. I have some multi colored carrots that would be great with a balsamic graze. Stay tuned.


    1. Hi Tracey,
      I use a lot of citrus in my cooking and baking, so your citrus salmon Caesar recipe caught my eye!
      I hope you’ll enjoy the Balsamic vinegar addition to the carrots. I loved the results.
      looking forward to seeing more of your posts. 🙂


  2. Hi Ronit, I’am happy to stop by here and see your amazing chicken!
    I don’t have date syrup, maybe I can replace it by maple syrup?
    Thank you so much


    1. Thank you Chantal for stopping by and your nice comment. 🙂
      Yes, you can substitute the date syrup with maple syrup or honey. The chicken may not get as dark color as in the photo, but the flavor will be almost similar. I hope you’ll enjoy the results and will be happy to hear about it. 🙂


  3. I don’t know how I missed this over the weekend – it looks fabulous! Wow, beautiful colors 🙂 I love the flavor balsamic adds to so many dishes, especially the savory ones. This appears to be another must try tasty eat!


    1. Thank you Nancy!
      It’s really not easy to keep track of all the posts. I’m still amazed how many great ideas and recipes keep coming… 🙂

      I really liked the results with this recipe. Already made it again with mini-peppers, which was quite good – though I still preferred the carrots!
      I’m thinking of making it again in a few weeks with fennel… We’ll see how that goes. 🙂


  4. This is a wonderful dish, Ronit. Love the flavor that the chicken gives the vegetables as they all roast together, not to mention the use of balsamic here. When it comes to balsamic vinegars, it really is worth the effort to buy and taste a few to find the best one in your price range. The difference in taste can be surprising.


    1. Thank you John! I’m glad you liked the dish. 🙂
      Roasting the chicken with the vegetables together imparts a special flavor that I too love. It’s a method I use a lot.
      You are so right about the Balsamic vinegars. The are too many fake commercial ones going around with harsh flavors…I hope whoever tries to make this dish will be aware of the differences.


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