Easy balsamic roast chicken

Easy balsamic roast chicken

Quick and simple – a roast you can enjoy any day of the week.

By , 21 September 2015
Easy balsamic roast chicken
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.55 per serving
Nutritional Info
Each 696g serving contains
  • Fat high
    39.1g
    56%
  • Saturates high
    8.6g
    43%
  • Sugars low
    25.5g
    28%
  • Salt low
    0.5g
    8%
  • Energy 3002KJ 717KCAL
    36%
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • 1 medium butternut squash, peeled and de-seeded
  • 2 sweet potatoes, peeled
  • 4 small parsnips (or 2 large), peeled
  • 4 tbsp olive oil
  • 1 large red onion, peeled
  • 4 chicken leg joints
  • Few sprigs fresh thyme and rosemary
  • 4 tbsp balsamic vinegar
  • 1 tbsp clear honey
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the butternut squash, sweet potato and parsnips into large chunks.

  • Put the oil in a large roasting tin and heat in the oven. Put the squash, sweet potato and parsnips in a pan, cover with cold water and heat until boiling. Simmer for 3 to 5 minutes. Meanwhile cut the onion into 8 wedges.

  • Put the chicken in the roasting tin, skin side up, and surround with the vegetables, tucking the herbs in between. Roast for 30 minutes, basting occasionally.

  • Mix the balsamic vinegar and honey. Remove the chicken from the oven and drizzle with the honey mixture. Cook for another 10 to 15 minutes, then serve.