Categories: chicken

Ingredients

• 7 branches fresh rosemary, divided
• 1 (3 pound) whole chicken
• 2 cloves garlic, peeled
• 1/2 lemon
• 2 T olive oil
• salt, to taste
• pepper
• 3 T balsamic vinegar
• 1 t brown sugar

Directions

1. preheat oven to 425 degrees

2. chop enough rosemary to make about 1 Tablespoon, reserving remaining branches

3. position four rosemary branches in single layer in shallow roasting pan just big enough to hold chicken.

4. wash chicken, including the cavity with cold water. dry with paper towels.

5. sprinkle salt and pepper in cavity. place garlic, hopped rosemary and lemon in cavity

6. place chicken on top of rosemary branches in the baking pan. drizzle olive oil over top of chicken. season with salt and pepper.

7. roast 20 minutes then reduce oven temperature to 350 degrees and roast 60 minutes more. To check for doneness, press drumstick — it should feel tender and move easily in the socket.

8. allow chicken to rest at room temperature five minutes before carving into serving pieces

9. Meanwhile, if desired, make sauce: combine balsamic vinegar and brown sugar in small saucepan. stir over miedium heat until brown sugar dissolves.

10. Cut chicken into serving pieces. Arrange on platter. Drizzle with balsamic vinegar mixture. Garnish with rosemary sprigs.

11. Serve with brown rice and green vegetable.

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