“I love the way these ingredients caramelise and how the flavoir surrounds the whole chicken. I ask the butcher to quarter a chicken for me and I use the whole thing. Just add veggies for a one-pot meal: Cut zucchini into 2.5cm rounds or squash into 2.5cm cubes and cook in the same pan with the chicken.”
½ cup balsamic vinegar
½ cup tamari or regular soy sauce
2 tablespoons agave syrup
1 whole chicken, quartered, or 4 large pieces chicken parts
3 shallots, quartered
Preheat the oven to 205°C. In a roasting pan, combine the balsamic, tamari and agave. Place the chicken in the pan and turn once to coat. Add the shallots and bake for 20 minutes. Turn chicken and bake for 15 to 20 minutes more.
Nutrition per serving (1 tablespoon per serving): 130 kilojoules, 6g carbs, 0g fibre, 0g protein, 0g total fat, 0g saturated fat, 8mg sodium
Oil and Vinegar Blend
Nutrition per serving (1 tablespoon per serving): 310 kilojoules, 2g carbs, 0g fibre, 0g protein, 7g total fat, 1g saturated fat, 9mg sodium
Nutrition per serving: 2785 kilojoules, 26g carbs, 0g fibre, 75g protein, 29g total fat, 8g saturated fat, 399mg sodium
Deena Kastor is an Olympic medallist in the marathon and holds several masters distance records.