My sticky set-and-forget roast chicken will become your new family favourite. All the juicy flavour without the fuss — yes please! You can swap the parsnips for carrots — either way, this easy pot roast is a meal in itself!
BALSAMIC POT ROAST CHICKEN RECIPE
Serves 4
½ cup balsamic vinegar
1 cup good-quality chicken stock
¼ cup 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
- Preheat oven to 220C.
- 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.
Recipe extracted from One Pan Perfect by Donna Hay, HarperCollins, $55.
