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
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  • 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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31st Mar, 2011
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.
14th Mar, 2011
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.
27th Feb, 2011
Does the chicken need to be covered while being roasted?
21st Oct, 2010
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.
8th Aug, 2010
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!!!
29th Jun, 2009
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.
19th Feb, 2009
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.
20th Jan, 2009
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.
11th Jan, 2009
The Honey and Balsamic is such a great combination I wouldn't have thought of!
3rd Dec, 2008
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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