Lemon Rosemary Balsamic Roasted Chicken

1. 1

   Preheat the oven to 425 F.

2. 2

   To make the marinade: In a medium bowl combine garlic, salt, Dijon mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set aside.

3. 3

   Remove the chicken giblets.

4. 4

   Rinse the chicken inside and out, and pat the outside dry.

5. 5

   Liberally salt and pepper the inside of the chicken.

6. 6

   Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

7. 7

   Brush the outside of the chicken with the marinade.

8. 8

   Add 1/4 cup of water to the bottom of a roasting pan (when baking if you run out of juice at the bottom of pan add a little more water).

9. 9

   Put the chicken onto the rack in the pan, with the breast facing up.

10. 10

    Place pan in the oven.

11. 11

    Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

12. 12

    Remove the chicken to a cutting board and cover with aluminum foil for about 20 minutes prior to slicing.

13. 13

    Slice the chicken as desired and place the pieces onto a platter.

14. 14

    Adapted from Fine Cooking.

* Per serving · 4 servings · Values may vary.