Summary

Ingredients

• 1 chicken
• 2 onions)
• Clove (s), cinnamon, paprika powder, cayenne pepper, salt, 2 tablespoons honey, 2 tablespoons hot mustard, 2-3 tablespoons balsamic vinegar
• Poultry broth for basting

For the sauce:

• 5 tablespoon sugar, brown
• Chicken broth and veal stock
• 0.5 ½ glass white wine
• Cinnamon, cloves, salt, black pepper, paprika powder, cayenne pepper
• 50 g butter, ice cold
• 0.5 ½ glass balsamic vinegar

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Instructions

1. Preheat the oven to 225°C (437°F). Peel the 2 onions and stud each with roughly 1 clove. Rub the chicken inside and outside with cinnamon, paprika powder, cayenne pepper, and salt. Stuff the chicken cavity with the prepared onions.
2. Mix 2 tablespoons honey with 2 tablespoons hot mustard, roughly 1 teaspoon each of cinnamon, cayenne pepper, and paprika powder, 2-3 tablespoons balsamic vinegar, and a pinch of salt. Brush the mixture all over the chicken.
3. Place the chicken in a Roman pot and cover with the lid. Bake for 45 minutes at 225°C (437°F).
4. Remove the lid and continue baking for another 45 minutes at 225°C (437°F), basting the chicken with poultry broth every 10 minutes.
5. The chicken is done when it reaches 74°C (165°F) internally at the thickest part of the thigh. Remove from the oven and let rest for 5 minutes before serving.