|1/2 cup||balsamic vinegar|
|1/4 cup||olive oil — plus a little extra|
|3 tbsp||fresh rosemary — chopped, plus a few extra sprigs|
|1 tsp||dried oregano|
|2 tbsp||butter — softened|
|McCain Roast Vegetable Mix|
Preheat the oven to 200°C.
Combine the balsamic vinegar, olive oil, rosemary, oregano, salt, and pepper.
Add 1 tablespoon balsamic mixture to the softened butter and mix to combine.
Put the chicken in a large baking dish on top of a few sprigs of rosemary. Use your fingers to separate the skin from the breast meat and spread balsamic butter mixture under the skin. Pour the remaining mixture inside the cavity and rub liberally over the outside of the skin.
Stuff the cavity of the chicken with the lemon, whole crushed garlic cloves and a sprig of rosemary.
Roast in the oven covered for 30 minutes. Remove the cover and roast for another 30 minutes, lower the oven temperature to 190°C, add the McCain Roast Vegetables add a touch of olive oil and season with salt and black pepper and continue to roast for another 30 minutes. Cover the chicken with some foil if the skin begins to brown too fast. Add some of the glaze just before the veggies finish roasting.
Cooking times may vary depending on the size of the chicken but ensure to roast the veggies from frozen and until they are just cooked with a bit of colour on the outside.
Let rest for about 10 minutes before carving.