Balsamic Roast Chicken
Cooking time: 60
Step 1 - Step 1
Remove the chicken from the fridge 1 hour before you plan to cook then preheat the oven to 180ºC once ready.
Step 2 - Step 2
Cut thin slices ¾ of the way through the potatoes and tip into a bowl with the onion, garlic and grapes. Pour over the olive oil and add the herbs then toss everything together.
Step 3 - Step 3
Place the chicken onto a large, deep baking tray, season the cavity with salt and pepper and add the bay leaves.
Step 4 - Step 4
Nestle the vegetables and grapes around the chicken.
Step 5 - Step 5
Mix together the stock and balsamic vinegar and pour over the chicken. Season the skin with salt, pepper and an extra sprinkle of herbs.
Step 6 - Step 6
Roast for 50-60 minutes, or until the juices run clear, basting halfway through.
Step 7 - Step 7
Remove the chicken from the tray, cover with foil and leave to rest.
Step 8 - Step 8
Drain the juices from the tray into a small saucepan then return the vegetables to the oven for 15-20 minutes until the potatoes are crisp.
Step 9 - Step 9
Place the drained juices over a medium/high heat and bring to a simmer. Allow it to bubble away until reduced and almost syrupy.
Step 10 - Step 10
Transfer the chicken and vegetables to a serving dish and pour over the balsamic reduction. Serve with green salad and crusty bread.
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