Heres a dead easy chicken and veg recipe, from Donna Hay in the Australian, will work just as well in an instant pot/slow cooker.
Tried it the other day, not a fan of parsnips so substituted carrots.
1.3 kg chicken and veg = 4 generous serves, thicken gravy to suit your taste.
Easy, set and forget, very tasty.
Just remember it's a pot roast, so don't expect crunchy roasted veg.
Yum: balsamic pot roast chicken. Picture: Chris Court
ByDonna Hay
The Weekend Australian Magazine
11:00PM October 15, 2021
We all want to find ways to cook faster, smarter and tastier, to sit back and let big, punchy flavours do the heavy lifting with just a single pan, pot, tray or dish. My sticky set-and-forget roast chicken has all the juicy flavour without the fuss. You can swap the parsnips for carrots either way, its a one-pot meal in itself.
Balsamic pot roast chicken
½ cup (125ml) balsamic vinegar
1 cup (250ml) good-quality chicken stock
¼ cup (60g) brown sugar
8 sprigs oregano
6 cloves garlic, halved
1 x 1.6kg whole chicken
Sea salt and cracked black pepper
1kg medium roasting potatoes, cut into large chunks
600g parsnips (about 3), peeled and halved
Extra-virgin olive oil, for drizzling
Preheat the oven to 220C (fan). Place balsamic, stock, sugar, oregano and garlic in a deep ovenproof saucepan. Sprinkle the chicken with salt and pepper and add to the pan, breast-side down. Add the potatoes and parsnips and drizzle with oil. Cover with a tight-fitting lid, place in the oven and bake for 45-50 minutes. Remove the lid and carefully turn the chicken over. Baste the chicken with the pan juices and cook for a further 10-15 minutes or until golden and cooked through. Serves 4
Thanks Santa, love my sugar, now only use raw csr sugar, and have some homegrown carrot atm. I was really wondering if I was the only parsnip hater in the world. My Mum and Dad loved them, always had them in the garden.
Thanks Santa, love my sugar, now only use raw csr sugar, and have some homegrown carrot atm. I was really wondering if I was the only parsnip hater in the world. My Mum and Dad loved them, always had them in the garden.
Evening Craig,
Parsnips are a very old fashioned vegetable, seldom seen nowadays, my grand parents were lovers of roasted parsnip, I never acquired a taste for them.
The sugar balances the 1/2 cup of balsamic, together thy're a great combination.
Thanks Santa,
I will give this one a try, once covid settles here. We havent had any for 18 months, now getting close to a 100 cases for the past week. Up to 8 hour wait for a test as well. Even though double jabbed it is a bit scary.
