 Balsamic Roast Chicken
Preparation Time: 10 minutes
Cooking: 1 hour 40 minutes
Serves: 4 - 6
Marinating a traditional roast chicken in balsamic vinegar adds a new twist to classic dish and just oozes style.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently-inspected British farms. Or ask your butcher if it’s British.
Ingredients
1 medium whole British chicken
1 tbsp fresh rosemary
1 large clove of garlic, peeled
pinch of sea salt
Black pepper
2 tbsp extra virgin olive oil
8 sprigs fresh rosemary
3 tbsp balsamic vinegar
Method
1 Finely chop the rosemary and pound with the garlic and salt.
2 Place the chicken in a roasting tin and rub the oil all over chicken. Then rub in the rosemary mixture and sprinkle with pepper. If time allows cover and refrigerate for up to 24 hours.
3 Preheat the oven to 220°C / 425°F / gas mark 7. 4) Cook the chicken for 10 minutes, then turn the oven down to 190°C / 375°F / gas mark 5 and roast for 20 minutes per 500g plus 10-20 minutes extra.
5 30 minutes from end of cooking time, remove the chicken from the oven and drizzle with the balsamic vinegar. Return to the oven and allow the skin to crisp.
6 Serve garnished with rosemary sprigs alongside a selection of vegetables.
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Nutritional Information
| Calories |
409kcal |
207kcals |
| Protein |
33.6g |
17.1g |
| Carbohydrates |
0.8g |
0.4g |
| Fat |
29.8g |
15.1g |
| Saturated Fat |
7.4g |
3.9g |
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