My friend Taunya posted this recipe a few months ago, and I am just now getting around to trying it. I had never roasted a whole chicken before, but I figured after doing a few Thanksgiving turkeys it would be no problem. When the boys saw me pull an entire chicken out of a bag they thought it was hilarious, so they took a few pictures. So luckily I have some pictures of this recipe (though they are post-drumstick)!
This was pretty easy to make, though it does have to cook a long time. We loved the 'dipping sauce,' and the kids did as well. We served it with my whole wheat and flax seed bread and some steamed veggies; she recommended to serve it with roasted potatoes and salad. Either way, it was delicious!
Balsamic and Rosemary Roast Chicken
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin (you may need to cut the membrane at the front a bit) and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.
Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.