Jam-and-balsamic roast chicken

Prep time
Cook time

Try this glorious recipe for a twist on the traditional Christmas roast.



1 red onion, sliced into 0.5cm rounds

100ml berry jam

10g sage, finely chopped

2 garlic cloves, finely chopped

100ml balsamic vinegar

100ml chicken stock

1 whole chicken

salt and pepper


1 loaf of sourdough or ciabatta, sliced into rough cubes

30g butter

1 onion, finely chopped

2 garlic cloves, finely chopped

10g sage, finely chopped

200g diced bacon or macon

500ml chicken stock

1 egg

3 whole sage leaves

salt and pepper


- Preheat the oven to 180°C.

- Line a roasting dish with foil and spread out the onion slices.

- Mix together the jam, sage, garlic, balsamic vinegar and a good pinch of salt and pepper.

- Place the chicken on top of the onions, breast-side up.

- Pour over the jam mixture, coating the entire chicken.

- Pour the chicken stock into the dish.

- Roast the chicken in the oven for about 1 hour or until cooked, basting the chicken with the juices every 15-20 minutes.

- Remove and put aside to rest for 10 minutes, and then carve.


- Lightly toast the bread in the oven until just crispy but not too dark.

- Put the butter in a pan over a medium heat and add the onion, garlic and sage. Sauté until soft, and then place into a bowl.

- Using the same pan, add the bacon and sauté for 10 minutes. Add the bacon and the toasted bread to the bowl with the onions. Mix everything together.

- In a separate bowl, whisk together the egg and chicken stock. Season with salt and pepper.

- Pour the stock over the stuffing mix and stir until absorbed. Put aside to soak for 1 hour.

- Preheat the oven to 180°C.

- Put the stuffing mix into a greased, oven-friendly serving dish. Top with the fresh sage leaves. Cover with foil and bake for 30 minutes.

- Remove the foil and cook for a further 20-30 minutes until crispy and delicious.