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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)

rebecca1july's picture
5

very easy and so tasty

toffeeman's picture
4

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

mandykeen2006's picture
5

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

Frantic Flapjack's picture
4

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

bethocallaghan's picture
5

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

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