Balsamic Roast Chicken Recipe
Serves: 4
Ingredients
- 4 1/2 lb roasting chicken
- 1 tbsp fresh rosemary or 1 tsp dried
- 1 large clove of garlic
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 1 freshly ground black pepper
- 8 sprigs fresh rosemary
- 3 to 4 tbsp balsamic vinegar blended with 1/2 tsp brown sugar
Preparation
- Mince rosemary with garlic and salt. Rub olive oil over chicken. Rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refrigerate up to 24 hours.
- Preheat oven to 250F.
- Use a small heavy roasting pan and place chicken in breast-side down.
- Roast 20 to 25 minutes per pound, basting every 15 minutes with pan juices.
- During last 30 minutes of roasting, turn chicken over to brown breast. If chicken is still not brown enough, turn heat up to 475 F and brown about 10 minutes.
- Present chicken whole on a heated serving platter. Drizzle with balsamic vinegar and sugar.
- Carve and scatter with remaining rosemary sprigs.
Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD
In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.
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