Balsamic Roast Chicken
by Irene Vlach
Ingredients
- 1 poulet, entier
- 1 Tbsp romarin, frais
- 1 gousse ail, grande
- 2 Tbsp huile d'olives
- poivre
- 8 brins romarin
- 3-4 Tbsp balsamico
Instructions
MARINER 24H
Dry the chicken inside and out. Mince together rosemay leaves and garlic. Brush olive oil over chicken, then rub in herb mixture, Spinkle with pepper. Place 2 rosemary sprigs in cavity of bird. Lightly cover with plastic wrap and refrigerate 24 hours.
Rub into chicken any seasoning that might have fallen of. Place chicken in small heavy roasting pan, breast side down.
20-25 PER POUND' - 350 F. (1h1/4 to 1h3/4). Baste every 15' with pan juices. During the last 30' of roasting, turn chicken over to brown the breast. (Increase temp. to 475 F if not deep golden brown and roast for another 10', turning once.
Transfer chicken to serving platter. Drizzle with
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