Balsamic Roast Chicken Recipe - Cooking Index
Balsamic Roast Chicken Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Whole chicken |
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Fresh rosemary (or 1 tspn dried rosemary) |
| 1 | Garlic clove | |
| 1 tablespoon | 15ml | Olive oil |
| 8 sections | Fresh rosemary | |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/2 teaspoon | 2.5ml | Brown sugar |
Preheat oven to 350 degrees. Rinse chicken inside and out with cold running water. Dry it. Mince together the rosemary leaves and garlic.
Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mixture. Sprinkle with black pepper. Put two fresh rosemary sprigs into the cavity of the chicken. Truss the chicken.
Place chicken into a roasting pan and roast for 20 to 25 minutes per pound (about 1 hour and 20 minutes). Baste frequently with pan juices.
When browned and juices run clear, transfer the chicken to a serving platter. Combine the vinegar with the brown sugar. Carve the chicken and top it with the vinegar mixture.
Nutritional Analysis Per Serving: Calories 290; Fat (grams) 11; Percent calories from fat 34; Percent polyunsaturated 12; Percent saturated 6; Percent monounsaturated 16; Cholesterol (milligrams) 127; Sodium (milligrams) 108; Protein (grams) 44; Carbohydrate (grams) 4; Dietary Fiber 0.
Source:
"Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org"
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