Step 2

Whisk the water, olive oil, balsamic vinegar and Dijon together in a roasting dish until they come together, then stir in the chopped onion and crushed garlic.

Step 3

Season the mixture with the black pepper, the cayenne and salt to taste.

Step 4

Sit the chicken in the dish and turn it several times until every surface is coated, then leave it breast side up in the middle of the onions.

Step 5

Roast for about 1 hour 30 minutes, basting once or twice with the juices in the dish. It is done when a thermometer pushed into the thickest part of the thigh, close to the bone without touching it, reads 165°F.