Prep
35 MinsBake
1 hour 45 minsServes
6Difficulty
Medium About
A tasty twist on a traditional British Roast, this balsamic and sugar glaze keeps well in the fridge and is a useful addition to have drizzled over roasted English roots.
You will need a piping bag with a 4cm (½”) plain wide nozzle and some kitchen string for trussing the chicken.
Gently fry the onion for the stuffing in a small pan with the butter over a low heat for about 10-12 minutes until softened. Tip into a bowl to cool, then add the breadcrumbs, cream cheese, tarragon, parsley and lemon zest. Season well with salt and pepper and transfer to the piping bag.
Preheat the oven to 220°C/Fan200°, 425°F, Gas 7.
Put the chicken on a board, cut the string to untruss it. Then, at the neck end carefully push your fingers from side to side to loosen the skin from the bird to make a pocket for the stuffing. Be careful not to split the skin, or the stuffing will ooze out. If you do, just stitch it up with a needle and thread, remembering to remove it later. Carefully pipe the stuffing between the breast and the skin, patting it down so that it is evenly distributed. Re-truss the chicken with a new length of string. Transfer the chicken to a large roasting tin, drizzle over 1 tablespoon of the olive oil, season and cover with foil.
Roast the chicken on the middle shelf of the oven for 1 hour, basting with the juices once or twice.
Meanwhile, combine the balsamic vinegar and Tate & Lyle Light Muscovado Sugar together in a small pan over a low heat, stir to dissolve and then simmer for 1-2 minutes until slightly reduced and thickened.
Rub the onions with the rest of the oil, keeping them together in their slices, and season.
Remove the foil from the chicken, arrange the onions around the bird and cook for another 20 minutes, turning them halfway. Brush the chicken with the balsamic glaze, drizzle the rest over the onions and roast for a final 10 minutes until the chicken is glazed and bronzed, and the juices run clear when the thickest part of the thigh is pierced with a fine skewer. The onions should be tender and nicely caramelised. Remove them to a plate to keep warm whilst you rest the chicken for 10-15 minutes, loosely covered with foil. Carve, scatter with a little parsley and serve with all the pan juices.
TOP TIP
Why not try a Mediterranean medley of peppers, courgettes and onions? Perfect for a summer BBQ!
Ingredients – 8 items
1
For the stuffing
Onion
Peeled & finely chopped
Butter
Breadcrumbs
Fresh
Cream cheese
Dried Italian mixed herbs
Parsley
Salt and pepper
Freshly ground
For the chicken & vegetables
Chicken
1.5 kg
Olive oil
Red onion
Peeled, root discarded & thickly sliced across into 3
For the glaze
Balsamic vinegar
Fairtrade Tate & Lyle Light Muscovado Sugar
Salt and freshly ground black pepper
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