A firm family favorite, this whole roast chicken glazed with Balsamic Vinegar is beautifully golden and deliciously tender. Our classic Balsamic Vinegar, paired with the red onions, gives this recipe a perfectly tangy-yet-sweet flavour.
Adding the balsamic and honey halfway through cooking avoids the honey burning in the oven
1 whole chicken about 1.5kg
1 small bunch of rosemary
3 tbsp olive oil
4 whole red onions peeled and trimmed top & tail
70ml Mazzetti Balsamic Vinegar of Modena
2 tbsp honey
1 whole chicken about 3lbs
1 small bunch of rosemary
3 tbsp olive oil
4 whole red onions peeled and trimmed top & tail
1/4 cup Mazzetti Balsamic Vinegar of Modena
2 tbsp honey
Heat oven to 375°F/fan (190°C/fan) or 340°F/gas 5 (170°C/gas 5)
Starting at the neck, carefully loosen the skin away from the flesh to place a couple of sprigs of rosemary under the skin. Place the rest of the rosemary in the cavity and season the chicken inside and out with salt and pepper.
Place the chicken in a roasting pan and sit an onion in each corner of the pan. Drizzle the olive oil over the chicken and onions and place into the oven for 40 minutes. Meanwhile, mix together the Balsamic Vinegar and honey in a small bowl.
Drizzle the chicken and onions with the Balsamic and honey, then continue to roast for another 30 minutes or until juices run clear. Remove the chicken from the oven and leave to rest under foil.
Serve each person a portion of chicken, a whole roasted onion and green vegetables of your choice.... and of course adding the sticky Balsamic pan juices to serve.
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