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Prep: 15 Mins
Cook: 1 Hour 20 Mins
1 whole chicken
4 sprigs fresh rosemary
800g white potatoes
3 tbsp olive oil
8 tbsp balsamic vinegar
3 tbsp honey
1 pack cherry tomatoes
on the vine (optional)
Salt and pepper
Pre heat the oven to 190°C/354°F/gas mark 5.
Peel the skin away from the chicken breast so you can place sprigs of rosemary underneath.
Chop the potatoes and place in the roasting tray with the olive oil and seasoning. Toss together before pushing them to the edges of the tray and placing the chicken in the middle of the tray.
Place two more rosemary sprigs inside the chicken and season the skin before placing in the oven to cook for around 1 hour 20 minutes (check cooking guidelines per weight of chicken).
Mix the balsamic vinegar and honey together until the honey has dissolved.
Once the chicken has been cooking for around 40 minutes, remove it from the oven and pour over the vinegar mix. Place the vine tomatoes around the chicken and put back in the oven to cook for the remaining time.