Rosemary Conley's balsamic roast chicken

(13 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Rosemary Conley's balsamic roast chicken
Rosemary Conley's balsamic roast chicken
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

If you're after a lighter roast dinner option, try Rosemary Conley's delicious diet roast chicken recipe. Only 124 cals and using cheap chicken thighs, it's a winner all round!


  • 4 chicken thighs, skin removed
  • 2 tbsps good-quality balsamic vinegar
  • 1 red onion, finely chopped
  • 2 garlic cloves, sliced
  • 2 fresh sage leaves
  • 2 red peppers, deseeded and cut into quarters
  • 2 tbsps chopped fresh parsley
  • salt and freshly ground black pepper

You can also roast a whole chicken using this method - just increase the remaining ingredients proportionately and roast in the oven at 190C, 375F, Gas Mark 5, allowing 20 minutes per 450g/1lb plus 20 minutes extra.


  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Place the chicken pieces on a non-stick roasting tray. Drizzle balsamic vinegar over, then sprinkle with the onion and garlic and season. Add the sage leaves and red pepper quarters, then pour 150ml of water into the base of the roasting tin.
  3. Roast in the centre of the oven for 30 minutes, basting every 10 minutes to prevent the chicken from drying out. Sprinkle parsley over and serve with new potatoes and fresh vegetables.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 124(kcal)
  • Fat 4.3g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter