Chicken Balsalmic Roasted (Sara Foster)

1. 1

   Preheat oven to 400 degrees

2. 2

   Remove giblets and loose fat from cavity of chicken.wash and pat dry.

3. 3

   9x13 pan or roasting pan (w/rack).

4. 4

   Loosen skin from breast, place several sprig of marjoram between skin and breast. Do the same where breast meets thigh

5. 5

   With breast side up - squeeze lemon. Stuff lemon and onion and left over majoram into cavity.

6. 6

   Mix vinegar and juice (or wine) and pour over top.

7. 7

   Rub down with olive oil and rosemary and salt and pepper Flip over, breast side down. Cook for 30 minutes.

8. 8

   Flip over and cook for another 40 to 55 minutes, Basting often with juices, until done (depending on the size of your girlie bird). 180 degrees-usually 15 to 20 minutes per pound

9. 9

   transfer to a grooved carving board, cover loosely

10. 10

    let rest 10 to 15 minutes before carving

* Per serving · 4 servings · Values may vary.

No additional tips available.