FREE UK DELIVERY when you spend over £40



Balsamic Roast Chicken

Difficulty: Medium

Cooking time: 60

Serves: 4-6


Share via


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. 

Share via

Related Recipe Products

Purchase all related products hassle-free