Rosemary & balsamic chicken with roast onions

Rosemary & balsamic chicken with roast onions

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(21 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins

Easy

Serves 4
A honey glaze adds a lovely sweetness to a classic roast chicken. Perfect with the tangy sweetness of roasted red onions

Nutrition and extra info

Nutrition: per serving

  • kcal629
  • fat42g
  • saturates11g
  • carbs15g
  • sugars12g
  • fibre2g
  • protein48g
  • salt0.44g
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Ingredients

  • 1 free-range chicken, about 1½ kg/3lb 5oz

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • bunch rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 red onion, left whole but peeled and trimmed
  • 3 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  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.

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Comments (25)

vrog's picture

This was good with lovely flavours from the rosemary and balsamic vinegar. If I did it again I would just rub the chicken skin with a little oil as 3 tbs was too much. The juices were very oily.

annabelinda79's picture
5

We both loved this although next time I will cook a larger chicken so we can have some more!

Drydoni's picture
5

OMG!!!! This dish was so tasty and really easy to make! I was eating the leftover for lunch for 2 days after and it was still gorgeous! MIxed red with white onions and they were just melt in the mouth non non nom!!!!

laurahobby's picture
5

I use this every time I roast a chicken. The left over juices make an amazing gravy.

dollmakers's picture
5

I looked this up purely because I was bored of always having roast chicken the same way, and my goodness am I glad I did! This is the easiest meal to make and tastes so good you want to coat everything you own in sauce so you can constantly be licking it off your fingers. Simplicity is sometimes the best.

mrssallywalton's picture
5

Very yummy, it makes the meat lovely and juicy. Also vey simple to do. Enjoyed by everyone.

chefjulielee's picture
4

made this yesterday and it was tasty and really tender. the honey and balsamic mix didn't really stick to the chicken though and the juice was too runny..I think I will use more honey and less balsamic vinigar the next time..

itybity's picture
5

i made this for my mum, myself & nearly 3 yr old. The chicken was moist, succulent, flaversome and although i didnt have red onions i used 8 whole shallots instead, worked a treat, made it with mediteranian veg, courgette, aubergine, red pepper n baby leeks griddled & a small portion of roast balsamic totts n cherry tom's. It was a hit with us all and will be making this again as it was simply delish! :)

manavidang's picture
5

juicy and delicious!

louisa22's picture
4

Don't think I used enough rosemary as couldnt taste it, but still very yummy. The onions were lovely. I served it with roast pepper (put them in roasting tin 20mins before end cooking) and cous cous. Will def do again.

dancingbunny's picture
4

I also found that my sauce was a little too runny and didn't cling to the chicken, perhaps next time I will use ore honey and less vinegar. I put lots of garlic with mine as well.

ulrik1997's picture
5

My family enjoyed this, though the kids didn't like the onions.
For the gravy, I poured off most of the fat from the juices & added about 700ml of chicken stock (from cubes). The result was very tasty but perhaps a little too strong!
There is no need to cover the chicken in the oven.

lizabennet's picture

Does the chicken need to be covered while being roasted?

sammy2xx's picture
5

Delish - my chicken was smaller but i ended up cooking it for the same time as the recipe states and it was only ever so slightly dry. The rosemary is really flavourful. Was only for 2 so used one onion and the leftover chicken in the Easy Risotto with bacon and peas recipe (without the bacon) the next day.

taylor82's picture
4

best roast chicken cooked so far, very easy and few ingredients to buy. chicken was cooked perfect but sauce was alittle runny and greasy for my likeing but still very nice!!!

cara_caz's picture
5

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.

sarahlenton1's picture

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.

skellylass's picture
5

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.

pineapple74's picture
4

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

hyuffx's picture

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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