Roasted balsamic glazed chicken with crimson vegetables
|60 ml||vinegar — balsamic|
|5 sprig||fresh rosemary|
|2||red onion — chopped|
|2||beetroot — peeled, cubed|
|1||sweet potatoes — cubed|
|4||aubergine — baby, sliced|
|100 g||butternut — peeled and cubed|
|1||garlic — whole bulb, halved|
|45 ml||fresh chillies — 573|
|salt and freshly ground black pepper — to taste|
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.