Balsamic Roast Chicken

4 1/2 lb Roasting chicken
1 Tbsp Fresh rosemary or 1 TSP. dried
1 lg Clove of garlic
1/4 tsp Salt
2 Tbsp Extra virgin olive oil
Freshly ground black pepper
8 Sprigs fresh rosemary
3 to 4 Tbsp balsamic vinegar blended with 1/2 tsp. brown sugar

Mince roseamary with garlic and salt. Rub olive oil over chicken, then rub
in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity
then cover with plastic wrap. Refrigerate up to 24 hours.
Preheat oven to 250 F.
Use a small heavy roasting pan and place chicken in breast-side down.
Roast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices.
During last 30 minutes of roasting turn chicken over to brown breast.
If chicken is still not brown enough turn heat up to 475 F and brown about
10 minutes. Present chicken whole on a heated serving platter, drizzle
with Balsamic vinegar and sugar.
Carve and scatter with remaining rosemary sprigs.

Serves 4 to 6

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