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1
Commercial balsamic blended with 1/2 tsp.
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2
brown sugar
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3
Dry the chicken thoroughly inside and out and set on plate.
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4
Mince together rosemary leaves and garlic with the salt.
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5
Brush extra virgin olive oil over chicken, then rub in herb mix.
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6
Sprinkle with pepper.
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7
Place 2 rosemary sprigs in cavity of bird.
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8
Lightly cover with plastic wrap and chill 24 hrs.
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9
Reserve remaining rosemary sprigs for garnishing.
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10
Preheat oven to 350 degrees.
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11
Truss chicken, if you like.
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12
Rub into chicken any seasoning which might have fallen onto the plate.
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13
Place chicken in small heavy roasting pan, breast side down.
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14
Roast 20 to 25 min per lb.
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15
(1 1/4 to 13/4 hrs), or possibly till thermometer inserted into thickest part of thigh or possibly leg reads 180 degrees and the breast registers 170 degrees.
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16
Baste every 15 min with pan juices.
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17
During last 30 min of roasting, turn chicken over to brown the breast.
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18
If chicken is not deep golden when cooking time is up, increase temperature to 475 degrees and roast about 10 min longer, turning once.
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19
Transfer chicken to heated serving platter.
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20
Drizzle with balsamic vinegar and carve at the table or possibly carve into pcs and drizzle each with a little vinegar.
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21
Garnish with remaining rosemary sprigs.
