An essential in every meal plan
Roast chicken with balsamic onions
What you’ll need
- 1kg Cocorico chicken breasts
- 4 tbsp olive oil
- 1 tsp basil
- 1 tsp thyme
- 2 red onions
- 5 bay leaves
- 175ml chicken stock
- 2 tbsp balsamic vinegar
How to make it
- Preheat your oven to 180 C. Rub the chicken breasts with 1 tbsp of olive oil and seasoning. Add 1 tbsp of olive oil into an ovenproof skillet and warm on medium heat. Add the chicken and cook for 4 minutes on each side.
- Cut the red onions into wedges and coat with the remaining olive oil. Scatter them across the skillet. Add in the balsamic vinegar, chicken stock and bay leaves.
- Move the skillet to the oven and continue cooking for another 30 minutes. The internal temperature of the chicken should reach 74°C.