Balsamic Roast Chicken

1. 1

   Preheat oven to 350u00b0. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.

2. 2

   Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.

3. 3

   Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0. (Cover loosely with foil if chicken browns too quickly.)

4. 4

   Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.