Rosemary Roast Chicken

A twist on a classic family favourite that is easy to prepare and is guaranteed to tantalise your taste buds. 

Serves 4


  • 1 roasting chicken 
  • 2 cups OXO Chicken Style Stock 
  • 1/3 cup tomato paste
  • 2 cloves garlic, crushed 
  • 2 tablespoons balsamic vinegar 
  • Freshly ground black pepper
  • 2 teaspoons fresh rosemary leaves
  • 2 tablespoons olive oil


  • Butterfly Chicken and place into a large greased baking dish, breast side up.
  • Place OXO Chicken Stock, tomato paste, garlic, balsamic vinegar, black pepper and rosemary into a bowl and whisk until combined.
  • Pour mixture over chicken and drizzle with olive oil.
  • Cover loosely with baking paper of foil and bake in preheated oven at 180 degrees Celsius for 1 ½ hours, spooning sauce over chicken 2 to 3 times during cooking
  • When cooked, wrap chicken in aluminium foil and set aside to rest.
  • Meanwhile, place pan with sauce back into oven for 10 minutes to reduce sauce.
  • Cut chicken into pieces and serve with reduced sauce and steamed green vegetables.
  • Enjoy!!