balsamic pot roast chicken

  • ½ cup (125ml) balsamic vinegar
  • 1 cup (250ml) good-quality chicken stock
  • ¼ cup (60g) firmly packed CSR 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
  1. Preheat oven to 220°C (425°F).
  2. 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.
  3. 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

This recipe is from Donna’s book One Pan Perfect - click here to purchase
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