Robust Vinegar Roast Chicken


  • 1 whole chicken
  • 1 tbs fresh rosemary or 1 tsp dried rosemary
  • 1 garlic clove
  • 8 sprigs fresh rosemary
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 tbs olive oil
  • 1/8 tsp black pepper


While oven is preheating to 350 degrees, rinse the chicken very well with cold water. Dry the chicken with paper towels. In a mixing bowl, combine rosemary and garlic. Rub the flesh of the chicken with olive oil. Make sure to get the olive oil under the skin and directly on the flesh of the chicken. Then, rub the rosemary and garlic mixture onto the chicken and then sprinkle with black pepper. Place two of the rosemary sprigs into the cavity of the chicken. Using kitchen twin, tie the legs of the chicken snugly together. Roast the chicken in a roasting pan for about 20-25 minutes per pound. While chicken is cooking baste with pan juice about every 15-20 minutes. Chicken is done when internal temperature is at least 165 degrees and the juices run clear.

In a separate pan on the stove top, cook balsamic vinegar and brown sugar just until the brown sugar is liquified. Be sure not to boil the mixture. After carving the chicken and removing the skin, glaze the top of each piece with the balsamic vinegar and brown sugar mixture. Use the remaining rosemary sprigs to garnish the chicken.

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