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Add a photoServings: 6
Ingredients
- 4 lb whole chicken Freshly-grnd black pepper to taste
- 1 Tbsp. fresh rosemary (or possibly 1 tspn dry rosemary)
- 1 x garlic clove
- 1 Tbsp. extra virgin olive oil
- 8 sprg fresh rosemary
- 1/4 c. balsamic vinegar
- 1/2 tsp brown sugar
Directions
- Preheat oven to 350 degrees. Rinse chicken inside and out with cool 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 mix. 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 min per lb. (about 1 hour and 20 min). 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 mix.
- This recipe yields 6 servings.
- NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 6 meat servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 489 | |
| Calories from Fat 306 | 63% |
| Total Fat 33.97g | 42% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 149mg | 6% |
| Potassium 450mg | 13% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.85g | 1% |
| Protein 38.57g | 62% |
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