Balsamic roast chicken with griddled peach, courgette, basil and wild rice

This recipe offers a vibrant meal that captures the essence of summer. The roast chicken is beautifully glazed with sweetened balsamic, elevating the flavour of the chicken which is perfectly paired with the sweet smokiness of the griddled peach and courgette. 

• Serves 6

• Hands-on time 25 mins

• Total time 2 hrs 10 mins

 INGREDIENTS

• 1 whole Sutton Hoo chicken – around 2kg

• Extra virgin olive oil

• 3 red onions, quartered with the skin on

• 6 sprigs rosemary

• 2 tbsp good quality balsamic vinegar, plus a drizzle to serve

• 1 tbsp soft light brown sugar

• 3 ripe peaches, destoned and cut into wedges

• 2 medium courgettes, cut into thin strips lengthways

• 250g wild and basmati rice mix, cooked according to packet instructions

• 100g rocket, spinach and watercress salad mix

• 30g basil, leaves picked 

METHOD

1.     Remove the chicken from the fridge 45 mins before you’re ready to roast.

2.     Preheat the oven to 220°C, fan 200°C, gas 7.

3.     Place the chicken on a large roasting tray, remove the giblets (freeze to use in gravy) and truss the legs with string.  Rub all over with olive oil.  Season the skin and cavity with sea salt, then stuff with onion and half the rosemary.  Surround the chicken with the remaining onion and rosemary.  Mix the balsamic vinegar and sugar together until the sugar has dissolved and set aside.   

4.     Roast for 20 mins, then reduce the oven temperature to 200°C, fan 180°C, gas 6 and cook for a further 1 hr.  Use a pastry brush, or the back of a spoon, to brush the chicken with the balsamic mix, and roast for a further 10-20 mins, depending on the size of your chicken. Cook until the skin is crisp, and the juices run clear when a knife is inserted into the thickest part of the bird.  Set aside to rest for 20 mins.  Be careful not to overcook your chicken!

5.     Heat a griddle pan over a high heat.  Toss the peaches wedges and courgette in a drizzle of olive oil, then, working in batches, griddle for 1-2 mins on each side, until visible char lines appear.

6.     On a large platter or bowl, toss the rice through the peach, courgette and salad mix.  Season to taste with sea salt, freshly ground black pepper and a generous drizzle of olive oil.  Garnish with the basil and a drizzle of balsamic.

7.     Carve the chicken and serve with the wild rice salad, topped with a drizzle of the roasting juices.