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Ingredients

1 tablespoon balsamic vinegar
2 garlic cloves, crushed
1/4 cup olive oil
1 bunch beetroot, trimmed, peeled, cut into thin wedges
2 carrots, peeled, halved, cut into 3cm pieces
2 medium red onions, cut into wedges
1.5kg mixed chicken pieces, trimmed
2 tablespoons chopped fresh rosemary leaves

Method

Step 1 Preheat oven to 220ºC/200ºC fan-forced. Combine vinegar, garlic and 2 tablespoons oil in a jug. Place beetroot, carrot and onion in a roasting pan. Toss through vinegar mixture. Roast for 10 minutes.
Step 2 Meanwhile, using a sharp knife, cut slits in chicken. Heat remaining oil in a frying pan over medium-high heat. Cook chicken in batches, turning, for 10 minutes or until browned. Add to roasting pan.
Step 3 Top with rosemary. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is cooked through and vegetables are tender. Serve.

Speedy balsamic roast chicken

How to make Speedy balsamic roast chicken

Ingredients

Method