Roast Chicken With Balsamic Vinegar and Sage

1. 1

   Preheat oven to 350F.

2. 2

   Rinse chicken; pat dry.

3. 3

   Tuck wings behind the back.

4. 4

   Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin.Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly.

5. 5

   Pat the skin firmly back in place.Tuck the remaining sage leaves and garlic into the cavity.

6. 6

   In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper (to taste).

7. 7

   Rub some of the mixture over the bird, and pour the remainder inside the cavity.

8. 8

   Cross the drumsticks and, using kitchen string, tie the legs together.

9. 9

   Place the chicken, breast side up, on a rack in a roasting pan.

10. 10

    Roast the chicken basting occasionally with the pan drippings, about 1 1/2 hours or 170F.

11. 11

    Serve carved chicken on a warmed platter with pan juices poured over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.