Balsamic Roast Chicken

Remove the chicken from the fridge 1 hour before you plan to cook then preheat the oven to 180ºC once ready.

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. 

Place the chicken onto a large, deep baking tray, season the cavity with salt and pepper and add the bay leaves.

Nestle the vegetables and grapes around the chicken. 

Mix together the stock and balsamic vinegar and pour over the chicken. Season the skin with salt, pepper and an extra sprinkle of herbs.

Roast for 50-60 minutes, or until the juices run clear, basting halfway through. 

Remove the chicken from the tray, cover with foil and leave to rest.

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.

Place the drained juices over a medium/high heat and bring to a simmer. Allow it to bubble away until reduced and almost syrupy.

Transfer the chicken and vegetables to a serving dish and pour over the balsamic reduction. Serve with green salad and crusty bread.