Donna Hay's - Balsamic Pot Roast Chicken
INGREDIENTS
- ½ CUP (125ML) BALSAMIC VINEGAR
- 1 CUP (250ML) GOOD-QUALITY CHICKEN STOCK
- ¼ CUP (60G) FIRMLY PACKED BROWN SUGAR
- 8 SPRIGS OREGANO
- 6 CLOVES GARLIC, HALVED
- 1 X 1.6KG WHOLE CHICKEN
- SEA SALT AND CRACKED BLACK PEPPER
- 1KG MEDIUM ROASTING POTATOES, CUT INTO LARGE CHUNKS
- 600G PARSNIPS (ABOUT 3), PEELED AND HALVED
- EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
METHOD
- Preheat oven to 220°C (425°F).
- Place the balsamic, stock, sugar, oregano and garlic into a deep ovenproof saucepan. Sprinkle the chicken with salt and pepper and add to the pan, breast-side down. Add the potatoes and parsnips and drizzle with oil. Cover with a tight-fitting lid, place in the oven and bake for 45–50 minutes.
- Remove the lid and carefully turn the chicken over. Baste the chicken with the pan juices and cook for a further 10–15 minutes or until golden and cooked through. Serves 4
Cooks Notes
You can swap the parsnips for carrots - either way, this easy pot roast is a meal in itself!
Photography: Chris Court
Shared from Donna Hay - https://www.donnahay.com.au/recipes/dinner/chicken-poultry/balsamic-pot-roast-chicken