Lanternwood Balsamic Roast Chicken

Ingredients

• 1 whole chicken, about 4 pounds
• 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
• 1 garlic clove
• 1 tablespoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 8 sprigs fresh rosemary
• 1/2 cup balsamic vinegar
• 1 teaspoon brown sugar

Directions

1. 1

   Heat the oven to 350 °F. In a small mixing bowl, mince together the rosemary and garlic.

2. 2

   Next, loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Next, sprinkle with black pepper.

3. 3

   Next, put two rosemary sprigs into the cavity of the chicken. Next, truss the chicken.

4. 4

   Arrange the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Next, whole chicken should cook to a minimum internal temperature of 165 °F.

5. 5

   Next, baste frequently with pan juices. Next, when browned and juices run clear, transfer the chicken to a serving platter.

6. 6

   Next, in a small saucepan, combine the balsamic vinegar and brown sugar. Next, heat until warmed and brown sugar dissolves, but don't boil.

7. 7

   Next, carve the chicken and remove the skin. Next, top the pieces with the vinegar mixture.

8. 8

   Next, garnish with the remaining rosemary sprigs and serve immediately.