Balsamic Roast Chicken Serves: 4 to 6 Ingredients: 1 medium whole chicken 1 tbsp fresh rosemary 1 large clove of garlic, peeled pinch of sea salt Black pepper 2 tbsp extra virgin olive oil 8 sprigs fresh rosemary 3 tbsp balsamic vinegar Method Finely chop the rosemary and pound with the garlic and salt. Place the chicken in a roasting tin and rub the oil all over chicken. Then rub in the rosemary mixture and sprinkle with pepper. If time allows cover and refrigerate for up to 24 hours. Preheat the oven to 220ºC / 425ºF / gas mark 7) Cook the chicken for 10 minutes, then turn the oven down to 190ºC / 375ºF / gas mark 5 and roast for 20 minutes per 500g, plus 10-20 minutes extra. 30 minutes from end of cooking time, remove the chicken from the oven and drizzle with the balsamic vinegar. Return to the oven and allow the skin to crisp. Serve garnished with rosemary sprigs alongside a selection of vegetables.

Preparation Time 10 minutes. Cooking Time Approx. 1 hour 40 minutes. Temperature Gas Mark 7, 220ºC, 425ºF Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 1822 kj / 409 kcal Protein 33.6g Carbohydrates 0.8g Fat 29.8 g Iron 7.4 mg go to Marketside website