Roxanne’s Roast Chicken


  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1.5 teaspoons mustard seeds
  • 1.5 teaspoons dried rosemary
  • 1.5 teaspoons fresh ground pepper
  • 1/2 small white onion, diced
  • 1 4-lb roasting chicken
  • 12 large pitted green olives


Mix the vinegar, soy sauce, mustard, mustard seeds, rosemary, pepper and onions together in a bowl large enough to hold the chicken.  Set aside.

Remove the package from the cavity of the chicken; reserve for another use or discard.  Rinse the chicken inside and out and dry thoroughly.  Roll the chicken around in the marinade, making sure plenty flows into the cavity.  Cover and marinate 8 hours to overnight in the fridge. 

Prior to cooking, bring chicken to room temperature.  Preheat oven to 375.

Remove the chicken from the marinade, allowing any marinade that sticks to the chicken to remain.  Save the remaining marinade in a bowl.  Put the olives in the cavity of the chicken.  Set the chicken, breast side down on a roasting rack (non-stick or sprayed with PAM) in a roasting pan.   Add 1/2 inch water to the roasting pan.  Roast for 50 minutes.  Flip the chicken to breast side up (careful of the olives), pour the remaining marinade over the bird, and roast for 40 minutes longer, or until the chicken reaches 170.  Tent with foil if the skin gets too brown. 

Remove from oven and let the chicken rest for 10 minutes before carving. 

Serve with Parsley Red Potatoes, Roasted Red Potatoes or Golden Mashed Potatoes with Leeks and Sour Cream.