Balsamic Roast Chicken

Balsamic Roast Chicken

Simple roast packed with taste

This is my first attempt at roasting chicken. Hence, I thought I better start small with chicken Maryland instead of whole chicken. And, the result was fantastic! Next will be whole chicken!


Makes 4

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

2 garlic cloves,crushed

4 chicken Marylands, trimmed

600g chat potatoes, halved

250g punnet cherry tomatoes

1 lemon, rind finely grated, juiced

2 tablespoons flat-leaf parsley leaves, chopped

100g rocket leaves


1. Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine.

2. Place chicken in bag. Shake to coat.

3. Seal bag and refrigerate for at least 4 hours.

4. Preheat oven to 200 celcius.

5. Tip chicken and marinade into a large roasting pan.

6. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.

7. Place chicken in oven on top shelf and potatoes on shelf below.

8. Roast for 30 to 35 minutes. Turn potatoes and add tomatoes.

9. Roast chicken and vegetables for a further 10 minutes or until chicken is cooked through and potatoes are golden.

10.Combie lemon rind and parsley. Sprinkle over vegetables.

11.Place on plates with rocket and chicken. Drizzle with lemon juice.

12. Serve!


I would recommend using double bag instead of one to prevent breakage and for added security. Four Marylands can be pretty heavy. I would also suggest adding a teaspoon of brown sugar to taste and for better caramelisation on the roast. As for marinade time, the longer the better and even overnight.

Leave me a comment when you try this recipe!


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