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Balsamic roast chicken with shallots

This balsamic roast chicken with shallots is super easy to make, perfect for a lazy Sunday lunch! Serve it with roasted or mashed potatoes and roasted or steamed veggies.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium whole chicken about 1.5 kg - 2 kg
  • 50 g soft butter or margarine
  • 1 Tbsp olive oil
  • 10-15 shallots
  • 5 bay leaves
  • 5 cloves of garlic
  • 3 Tbsp balsamic vinegar

Method
 

  1. Preheat the oven to 180°C.
  2. Remove the strings from the chicken legs to release the thighs. Put it in a large roasting tray.
  3. Rub the chicken with half the butter/margarine and drizzle with oil. Season with salt and pepper.
  4. Peel the shallots and scatter them around the chicken together with the (unpeeled) garlic cloves.
  5. Rub the bay leaves slightly with your fingers, then put one into the cavity of the chicken and scatter the rest into the tray.
  6. Roast for 1 hour.
  7. Spread the remaining butter over the chicken and drizzle with balsamic vinegar.
  8. Turn the shallots around and baste them with the cooking jus.
  9. Roast for about 15 minutes.
  10. Test the chicken with a skewer at the thighs - if clear juice is coming out, when pricked, it’s cooked through. If it’s pink, you’ll need to roast it for another 5-10 minutes and test again.
  11. When the chicken is done, remove it from the tray and rest for 15 minutes, under cover, before carving.
  12. Serve the chicken pieces with the onion and balsamic sauce and your chosen side dishes.