November – December 2016 Health Magazine | The most acclaimed HEALTH & LIFESTYLE magazine in the region

DIETITIAN'S TIP:

Balsamic vinegar has a dark color and rich

flavor. Combined with a hint of brown sugar,

this vinegar makes a sauce that's much

healthier than traditional high-fat gravy.

Serves 8

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

Preheat the oven to 350 F.

In a small bowl, mince together the rosemary and garlic. Loosen

the chicken skin from the flesh, 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. Truss the chicken.

Place the chicken into a roasting pan and roast for 20 to 25 minutes

per pound, about 1 hour and 20 minutes. Whole chicken should

cook to a minimum internal temperature of 165 F. Baste frequently

with pan juices. When browned and juices run clear, transfer the

chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown

sugar. Heat until warmed and brown sugar dissolves, but don't boil.

Carve the chicken and remove the skin. Top the pieces with the

vinegar mixture. Garnish with the remaining rosemary sprigs and

serve immediately.

Balsamic Roast Chicken

Nov/Dec 2016