Balsamic Roast Chicken

Instructions

1. Step 1

   Preheat the oven to 220°C and position a rack in the lower-middle of the oven.

   Cookware: oven

2. Step 2

   Peel and quarter the onions. Toss them with 1 tbsp (15 ml) olive oil in the roasting pan and spread them into an even bed.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 piece Yellow Onion

   Cookware: cutting board, kitchen knife, roasting pan

3. Step 3

   Pat the chicken dry. Rub it all over with the remaining 1 tbsp (15 ml) olive oil, salt, black pepper, and thyme; tie the legs together and place it breast-side up on the onions.

   Ingredients used: 2.0 gr Black Pepper, 1.0 piece Chicken, 2.0 gr Dried Thyme, 15.0 ml Extra Virgin Olive Oil, 12.0 gr Kosher Salt

   Cookware: Kitchen twine, roasting pan

4. Step 4

   Roast the chicken at 220°C for 20 minutes. Prepare the glaze during this initial roasting period.

   Timer: 20 min (fixed)

   Cookware: oven, roasting pan

5. Step 5

   Combine the balsamic vinegar, honey, and garlic in the saucepan. Bring to a gentle simmer over medium heat, then cook over low heat until slightly reduced.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 ml Balsamic Vinegar, 12.0 gr Garlic, 30.0 gr Honey

   Cookware: saucepan

6. Step 6

   Remove the glaze from the heat and stir in the butter until smooth.

   Ingredients used: 15.0 gr Butter

   Cookware: saucepan

7. Step 7

   Transfer one-third of the glaze to a clean bowl and cover it for serving. Place the remaining glaze in a separate bowl for basting.

   Cookware: small bowl

8. Step 8

   After the initial roast, reduce the oven to 190°C. Brush the chicken with half of the basting glaze and continue roasting.

   Timer: 25 min (fixed)

   Cookware: oven, pastry brush, roasting pan

9. Step 9

   Brush with the remaining basting glaze and roast for another 25 to 35 minutes, checking after 25 minutes, until the thickest parts of the breast and thigh reach at least 74°C without touching bone.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, oven, pastry brush, roasting pan

10. Step 10

    Transfer the chicken to a clean cutting board and rest it for 15 minutes. Carve and serve with the roasted onions and reserved clean glaze.

    Timer: 15 min (fixed)

    Cookware: cutting board, kitchen knife