Packington free-range chicken (1-2Kg)
3 tbs light olive oil
3 tbs Balsamic vinegar
1 tbs set honey
4 medium red onions (peeled, trimmed and left whole)
Fresh rosemary (1 bunch)
Salt and freshly ground black pepper
Pre-heat the oven to 190º C (170º C fan oven).
Season the chicken inside and out.
Carefully loosen the breast skin, starting from the neck end. Do not tear.
Slide a sprig of rosemary under the skin down the side of each breast and put the remainder in the cavity.
In a roasting tin place an onion in each corner and put the chicken in the centre.
Drizzle both chicken and onions with the oil and roast in the oven for about 80 minutes.
Mix the honey and vinegar together until completely dissolved.
When the chicken has had half its cooking time (40 minutes) remove the tin from the oven.
Pour the honey and vinegar mix over everything, place back in the oven for the remaining 40 minutes.
Remove chicken to a separate dish to rest, turn the onions over and continue to roast for about 20 minutes.
Serve each person a roasted onion, a portion of carved chicken together with some of the pan juices. Roasted or sauté potatoes together with green beans and steamed cabbage go well.