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1
Preheat oven to 350 degrees.
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2
Rinse chicken inside and out with cool running water.
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3
Dry it.
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4
Mince together the rosemary leaves and garlic.
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5
Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mix.
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6
Sprinkle with black pepper.
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7
Put two fresh rosemary sprigs into the cavity of the chicken.
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8
Truss the chicken.
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9
Place chicken into a roasting pan and roast for 20 to 25 min per lb.
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10
(about 1 hour and 20 min).
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11
Baste frequently with pan juices.
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12
When browned and juices run clear, transfer the chicken to a serving platter.
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13
Combine the vinegar with the brown sugar.
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14
Carve the chicken and top it with the vinegar mix.
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15
This recipe yields 6 servings.
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16
NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 6 meat servings.
