Roasted balsamic glazed chicken with crimson vegetables

Recipe from: 24 July 2015
recipe, chicken, roast

Ingredients 12
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 60
    ml
    balsamic vinegar
  • 15
    ml
    honey
  • 5
    sprig
    rosemary
  • 1,5
    kg
    chicken
  • 2
    red onions, coarsely chopped
  • 2
    beetroots, peeled and cubed
  • 1
    red-skinned sweet potato,cubed (unpeeled)
  • 4
    baby aubergines, sliced
  • 100
    g
    butternut, peeled and cubed
  • 1
    whole garlic bulb, halved (don’t peel the garlic)
  • 45
    ml
    olive oil
  • salt and freshly grounded black pepper
 

Method

00:20
 

Pre-heat the oven to 200°C.

Place the balsamic vinegar, honey and 1 rosemary sprig in a saucepan.

Bring to a boil on the stove top, reduce heat and simmer for 15 minutes. Remove from the stove.

Place 2 of the rosemary sprigs and a quarter of the chopped red onion in the chicken’s cavity.

Brush the balsamic glaze all over the chicken and season with salt and black pepper, place in a roasting dish and cover.

Roast for 20 minutes. Reduce the oven temperature to 180°C.

Add all the vegetables and the garlic to the roasting dish with the remaining rosemary, season the vegetables with salt and pepper and drizzle with the olive oil.

Cover and return to the oven and roast for an hour.

Remove from the oven and rest for 10 minutes before carving the chicken.
Serve the chicken with the roasted garlic and vegetables.

Recipe reprinted with permission of PinkPolkaDot. To see more recipes, please click here.

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Read more on: recipe  |  chicken  |  roast
 

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