Prepare the chicken:

Preheat the oven to 200°C. Clean the chicken by removing any giblets and patting it dry with kitchen paper. Season generously with salt and pepper, both inside and out.

If desired, place half a lemon and a sprig of rosemary or thyme inside the cavity for extra aromatic flavour. 

Prepare the marinade:

In a bowl, mix the Midolini Balsamic condiment, olive oil, crushed garlic, rosemary, and thyme. If the balsamic is particularly tangy, add a teaspoon of sugar to balance the flavour.

Generously brush the chicken with the marinade, massaging it into the skin. For added flavour, rub some marinade under the skin. Let the chicken marinate for at least 30 minutes (or up to 2 hours for a deeper flavour).

Roast the chicken:

Place the chicken in a roasting tin. Optionally, add cubed potatoes or vegetables to the tin to roast alongside the chicken.

Roast in the preheated oven for approximately 1 hour and 15 minutes, basting occasionally with the remaining marinade. The chicken is ready when the skin is golden and crispy, and the juices run clear.

Serve:

Remove the chicken from the oven and let it rest for about 10 minutes before carving. Serve whole or carved, accompanied by the roasted vegetables or potatoes and the rich, aromatic pan juices.

Tips

Aged Balsamic adds a rich, sweet-and-sour flavour that perfectly complements roast chicken. The marinade creates a crisp, flavourful crust, while the balsamic enhances the chicken's tenderness and succulence.

Wine Pairing

This dish pairs beautifully with a red wine such as Refosco or Merlot, which complement the chicken’s richness and the depth of the Balsamic condiment.