Balsamic Pot Roast Chicken | Donna Hay

Ingredients

• ½ cup (125ml) balsamic vinegar
• 1 cup (250ml) good-quality chicken stock
• ¼ cup (60g) firmly packed brown sugar
• 8 sprigs oregano
• 6 cloves garlic, halved
• 1 x 1.6kg whole chicken
• sea salt and cracked black pepper
• 1kg medium roasting potatoes, cut into large chunks
• 600g parsnips (about 3), peeled and halved
• extra virgin olive oil, for drizzling