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Post Info TOPIC: Balsamic pot roast chicken


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Balsamic pot roast chicken


Heres a dead easy chicken and veg recipe, from Donna Hay in the Australian, will work just as well in an instant pot/slow cooker.

Tried it the other day, not a fan of parsnips so substituted carrots.

1.3 kg chicken and veg = 4 generous serves, thicken gravy to suit your taste.

Easy, set and forget, very tasty.

Just remember it's a pot roast, so don't expect crunchy roasted veg.

 

 
 
Yum: balsamic pot roast chicken. Picture: Chris CourtYum: balsamic pot roast chicken. Picture: Chris Court

We all want to find ways to cook faster, smarter and tastier, to sit back and let big, punchy flavours do the heavy lifting with just a single pan, pot, tray or dish. My sticky set-and-forget roast chicken has all the juicy flavour without the fuss. You can swap the parsnips for carrots either way, its a one-pot meal in itself.

 

Balsamic pot roast chicken

½ cup (125ml) balsamic vinegar

1 cup (250ml) good-quality chicken stock

¼ cup (60g) 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

Preheat the oven to 220C (fan). Place balsamic, stock, sugar, oregano and garlic in 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. 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



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Santa.

Moonta, Copper Coast, South Aust.



Guru

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Surely the carrot swap + sugar would make the the mixture a lot sweeter as well - I always roast carrots & onions with potatoes in my pan roasts.

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If I had read it quickly, no way, dirty parsnips, taste like kerosene.

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Cheers Craig



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Posts: 3801
Date:

Craig1 wrote:

If I had read it quickly, no way, dirty parsnips, taste like kerosene.


Have to agree Craig, neither my wife nor I like parsnips, thats the reason I substituted carrots.

As I said, tried the slightly modified recipe/method and found it excellent.

Other veg would work fine, pumpkin, onion

If sugar offends you, dont use it.

Recipes are only a starting point, feel free to modify/change them as you please.smile

 



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Cheers,

Santa.

Moonta, Copper Coast, South Aust.



Guru

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Thanks Santa, love my sugar, now only use raw csr sugar, and have some homegrown carrot atm. I was really wondering if I was the only parsnip hater in the world. My Mum and Dad loved them, always had them in the garden.

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Cheers Craig



Guru

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Posts: 3801
Date:

Craig1 wrote:

Thanks Santa, love my sugar, now only use raw csr sugar, and have some homegrown carrot atm. I was really wondering if I was the only parsnip hater in the world. My Mum and Dad loved them, always had them in the garden.


Evening Craig,

Parsnips are a very old fashioned vegetable, seldom seen nowadays, my grand parents were lovers of roasted parsnip, I never acquired a taste for them.

The sugar balances the 1/2 cup of balsamic, together thy're a great combination.smile

 



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Cheers,

Santa.

Moonta, Copper Coast, South Aust.



Guru

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Date:

Thanks Santa,
I will give this one a try, once covid settles here. We havent had any for 18 months, now getting close to a 100 cases for the past week. Up to 8 hour wait for a test as well. Even though double jabbed it is a bit scary.


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Cheers Craig

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