Balsamic, Orange and Dijon Roast Chicken with Gravy

Another marinade I invented, this roast chicken is my most favourite roast chicken recipes I use. The balsamic vinegar and orange complement each other so well, and the dijon mustard gives the marinade the kick it needs. You can also add one tablespoon of balsamic glaze to the marinade if you wish.

Ingredients

2 Chicken Maryland or 600-800g chicken portions
Sprig of rosemary
2 medium brown onions, sliced
½ cup dry white wine
Boiling water
1 teaspoon chicken stock powder

Marinade
¼ cup balsamic vinegar
1 teaspoon honey
1 orange, juiced
1 tablespoon dijon mustard
Zest of an orange
Olive oil
Salt & pepper to taste

Method

Combine balsmaic vinegar, honey, orange juice and zest, dijon mustard, some olive oil and salt and pepper into a jug. Mix well.
Wash chicken and score the meat. Add chicken marylands, or portions, to a snaplock bag and add marinade and rosemary. Release all the air and leave for 4 hours.
Preheat oven to 200°C. Add onions and a small amount of olive oil and 1cm of boiling water to the bottom of a baking dish.
Remove chicken and rosemary and reserve marinade. Add rosemary to the onions. Place chicken onto a rack and then into the baking dish.
Bake for 25 mins. Turn chicken and baste with marinade. If onions have started to caramelise, add about 1cm of boiling water to onions. Bake for a further 20 mins or until chicken juices are clear.
Remove chicken and rosemary from baking dish. Add onion gravy mixture to a small saucepan. Add in flour and stir until a paste is formed.
Once a paste is formed, add in dry white wine. After a while, add in remaining marinade. If the gravy is still too thick, add in boiling water.
Season gravy with chicken stock powder, salt and pepper. Squeeze the rosemary sprig into the gravy.
Strain the gravy and squeeze the onions. Serve chicken with gravy and roast potatoes.