Sticky balsamic roast chicken

Prep 0 h : 5 m
Cook 6 h : 30 m


  • 4 cloves garlic, crushed

    125ml balsamic vinegar

    2 tbsp Dijon mustard

    1 tbsp brown sugar

    1 tbsp olive oil

    2 tbsp coarsely chopped fresh oregano

    2 tbsp coarsely chopped fresh flat-leaf parsley

    2kg whole chicken


  • Place garlic, vinegar, mustard, sugar, oil and half each of the oregano and parsley in a 4.5-litre slow cooker; stir to combine.

    Discard excess fat from chicken cavity.

    Place chicken in cooker; turn to coat in mixture.

    Cook, covered, on low, for about 6 hours.

    Carefully remove chicken from cooker; cover to keep warm.

    Transfer cooking liquid to a medium frying pan; skim and discard fat from surface of cooking liquid.

    Bring liquid to the boil.

    Boil, uncovered, for 10 mins or until sauce is reduced to ½ cup.

    Drizzle chicken with sauce; sprinkle with remaining herbs to serve.