Pollo Arrosto con Pomodori, Cipolla e Aceto Balsamico
Roast Chicken with Tomato, Onion and Balsamic Vinegar
- 1 free range chicken
- 1 ½ teaspoon sea salt
- ½ teaspoon cracked white pepper
- 3 tablespoon olive oil
- 4 sage leaves
- 1 large red onion peeled
- 6 Roma tomatoes halved
- 1 ½ tablespoon good quality balsamic vinegar
Remove the chicken from the fridge 30 minutes before you are ready to cook it. Place the chicken in a baking tray, rub 1 tablespoon of oil into the skin and season with half of the salt and pepper. Season inside the cavity and put the sage leaves inside too.
Place the chicken into a pre heated oven at 180 degrees
Slice the onion in half and then each half into four wedges.
After 30 minutes remove the chicken from the oven and baste it with pan juices. Add in the remaining olive oil and place the onion wedges around the chicken and season with a little salt and pepper.
Put the chicken back in the oven, and cook for another 20 minutes.
Remove and turn the onions, add in the tomatoes with a little more salt and pepper and turn the chicken over to get it brown on the underside.
Return to the oven for another 15 minutes or until the tomatoes are roasted, and the onions and chicken are cooked.
Remove the chicken and allow it to rest for at least 10 minutes in a warm place. Spoon off any excess fat and add in your balsamic vinegar and mix through the juices in the baking dish. Taste to check the seasoning and adjust accordingly. Portion the chicken and serve with the tomatoes, onions and sauce around it.