Rosemary & balsamic chicken with roast onions

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

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1. Heat oven to 190C/fan 170C/gas 5. Starting at the neck, carefully loosen the breast skin away from the flesh, trying not to tear it, then place a branch of rosemary down the side of each one. Put the rest of the rosemary in the cavity. Season the chicken inside and out, place in a roasting tin, then sit an onion in each corner of the tin. Drizzle the olive oil over the chicken and onions, then roast everything for 1 hr 20 mins.
2. Meanwhile, stir the vinegar and honey together until the honey has dissolved. When the chicken has had about 40 mins, whip it out of the oven, drizzle the chicken and onions with the vinegar mix, then continue to roast until the time is up. Remove the chicken to rest, turn the onions over and continue to roast them in the oven while the chicken rests, about 20 mins. Serve each person a portion of chicken, a roasted onion and some of the sticky pan juices.

Know-how: Adding the glaze

Any glaze that contains honey should be applied halfway through the cooking time as honey has a tendency to burn.

Per serving

629 kcalories, protein 48g, carbohydrate 15g, fat 42 g, saturated fat 11g, fibre 2g, salt 0.44 g

Latest comments and suggestions

• Beth

  09 June 2008

  Beth rated and commented on this recipe

  

  Very nice - skin was nice and crispy. We also stuck a bulb of garlic inside the chicken.

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• Frantic Flapjack

  16 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Cooked beautifully - very moist. Served with jacket potatoes and salad.

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• Mandy

  10 August 2008

  Mandy rated and commented on this recipe

  

  The sauce was divine, really enjoyed this dish! I roasted some corguettes, red peppers, and aubergine with the same sauce and olive oil, yum!

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• Mike Bond

  14 September 2008

  Mike Bond rated and commented on this recipe

  

  Very nice. Found the sauce too greasy so drained the fat and added the meat juices to the water from the veg and some chicken gravey granuals

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• rebecca

  04 November 2008

  rebecca rated and commented on this recipe

  

  very easy and so tasty

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• Alex87

  03 December 2008

  Alex87 commented on this recipe

  Gorgeous recipe; I used 2 chicken legs (to serve two) rather than a whole chicken. I also shoved a wedge of lime (I would normally use lemon, but I only had lime. Still tasted great though), an unpeeled clove of garlic, and some thyme under the legs while roasting. Because I only had to cook this for 40 mins, I used shallots rather than red onions, as I didn't think red onions would cook well enough in that time. I added the glaze after cooking for 10 mins. I felt the glaze was a little runny (perhaps the balsamic I was using), and having had a look at some other glazes, will try doubling the amounts of balsamic with only 1 tbsp honey, and then boiling to reduce by half. Think it will create a better glaze.

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• green_honey_bee

  11 January 2009

  green_honey_bee rated and commented on this recipe

  

  The Honey and Balsamic is such a great combination I wouldn't have thought of!

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• skellylass

  20 January 2009

  skellylass rated and commented on this recipe

  

  I adapted this to use with chicken thighs. Use small onions and halve. Coat chicken with honey & balsamic vinegar after 5 minutes. Cook for 40 minutes. Makes a delicious mid-week supper.

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• SarahL

  19 February 2009

  SarahL commented on this recipe

  The other half picked this recipe and made it for Sunday lunch the other week. He added some garlic in with the rosemary for a bit of extra flavour, and I made a lovely gravy in the tray which was just heavenly.

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• Cookery Mouse

  29 June 2009

  Cookery Mouse rated and commented on this recipe

  

  I have made this dish twice now and both times it was absolutely delicious and very popular with my guests. The chicken turns a lovely dark golden colour and the rosemary flavours it very nicely - plus it is so easy whcih is a definite bonus! I added some garlic to the chicken cavity and also placed a couple of bulbs around the base of the chicken. Also loved the soft, sweet onions which make a nice change to ususal roast accompaniments. I served this with a green salad rather than roasted veg which was also nice for the summer.

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Ingredients

• 1 free-range chicken , about 1.5kg/3lb 5oz
• bunch rosemary
• 3 tbsp olive oil
• 4 red onions , left whole but peeled and trimmed
• 3 tbsp balsamic vinegar
• 1 tbsp honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 40 mins

Ingredients

• 1 free-range chicken , about 1.5kg/3lb 5oz
• bunch rosemary
• 3 tbsp olive oil
• 4 red onions , left whole but peeled and trimmed
• 3 tbsp balsamic vinegar
• 1 tbsp honey

Per serving

629 kcalories, protein 48g, carbohydrate 15g, fat 42 g, saturated fat 11g, fibre 2g, salt 0.44 g

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