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Balsamic Roast Chicken

 

Balsamic Roast Chicken_600_457

Method

Finely chop the rosemary and pound with the garlic and salt.

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.

Preheat the oven to 220°C/425°F/gas mark 7. 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.

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.

Serving

Serve garnished with rosemary sprigs alongside a selection of seasonal vegetables.

 

Ingredients

Serves 4

1 medium whole Red Tractor 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