Rosemary & balsamic chicken with roast onions

Rosemary & balsamic chicken with roast onions

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(22 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins


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


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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • bunch rosemary



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

  • 3 tbsp olive oil
    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 onions, left whole but peeled and trimmed
  • 3 tbsp balsamic vinegar
    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 is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  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, questions and tips

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4th Jan, 2016
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.
17th Apr, 2013
We both loved this although next time I will cook a larger chicken so we can have some more!
17th Mar, 2013
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!!!!
4th Sep, 2012
I use this every time I roast a chicken. The left over juices make an amazing gravy.
3rd Jan, 2012
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.
9th Nov, 2011
Very yummy, it makes the meat lovely and juicy. Also vey simple to do. Enjoyed by everyone.
10th Oct, 2011
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
17th Aug, 2011
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! :)
6th May, 2011
juicy and delicious!
4th May, 2011
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.


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