Ingredients
- 2.2kg Coles RSPCA Approved Whole Extra Large Chicken
- 1/3 cup (80ml) olive oil
- 2 large Wilcox onions, peeled, cut into wedges
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 garlic bulb, halved
- 12 thyme sprigs
- 350g red grapes
- 1 bunch watercress, leaves picked
- 1 Lebanese cucumber, cut into ribbons
- 1/4 cup walnuts, coarsely chopped
Directions
- Step 1
Preheat oven to 190C. Place chicken in a large roasting pan. Rub 1 tablespoon oil over the skin to coat. Season. Tie legs together with kitchen string. Roast for 45 mins.
- Step 2
Place onion, brown sugar, half the vinegar and 2 tablespoons of oil in a bowl. Toss to combine. Arrange onion mixture around the chicken with the garlic and thyme sprigs. Roast, adding the grapes to the pan in the last 30 mins of cooking, for a further 45 mins or until the chicken is cooked through.
- Step 3
Arrange the watercress, cucumber and walnuts on a large serving platter. Drizzle with remaining oil and vinegar. Season. Top with onion, grapes and chicken.
Recipe courtesy of taste.com.au
Serving size 6