A whole roasted chicken is always going to be a seriously low faff, delicious meal to feed a whole bunch of people- and it's usually far cheaper than buying prepared chicken breasts.
Even if there are only one or two of you to feed, roasting up a whole chicken takes away much of prep of other meals in the week: lunch salads and sandwiches, pies, curries, stir fry, risotto- this birdy is fabulous in them all!
The honey and balsamic glaze on this chicken gives it a zingy, savoury coating and keeps the meat within wonderfully tender and juicy.
Ingredients: My chicken was about 4 lbs which would easily serve 4, or 2 with ample leftovers
1 whole chicken- remove the giblets
1 bulb garlic
1/3 cup honey
1/3 cup balsamic vinegar
salt and pepper
Preheat the oven to 400F.
Chop the garlic bulb in half through it's 'equator' and rub the cut side of the cloves over the chicken. Pop the garlic halves into the cavity of the chicken and place the chicken into a roasting tin.
In a cup, mix the balsamic vinegar and honey and whisk together until the honey dissolves into the vinegar completely.
Paint the chicken with a layer of the honey vinegar mixture using a pastry or silicon brush, it may seem like it isn't sticking but a thin layer will which, when cooked, will help further layers to stick and build up when roasted.
Season the skin with salt and pepper, then put the chicken into the hot oven. Roast at 400F for 15 minutes then paint on another layer of honey vinegar over the chicken, turn the oven down to 350F and roast for the remaining time your size of bird requires.
The general rule with chicken is to roast for 20 minutes per lb at 350F plus an additional 15 minutes. You should always check you chicken is cooked through either by inserting a skewer or knife into the thickest part of the breast and thigh and seeing that the juice run clear with no blood, or by using a met thermometer.
Paint another layer of balsamic glaze onto the chicken every 10 minutes to build up a good thick, sticky layer. If the residue in the pan starts to bake to a crisp, splash in a little water to stop it burning and turning acrid, and to make a sticky sauce to pour over the finished dish.
When done, slice up the meat and lay atop some delicious olive oil mashed potato, the white juicy breast meat looks incredible against the inky black, glazed skin!