Balsamic-Rosted Chicken

Ever on the quest for a new way to make chicken, as I have mentioned before, I was intrigued with the use of vinegar in this recipe. I love roast chicken, I just do. One of those oft-mentioned comfort foods, I suppose. I have been having a hormonal week, so "going home" with food was just the ticket. The recipe was simple and straight forward, and made a beautifully dark roast. The cookbook is called Foster's Market Cookbook and includes the best ever recipe for yeasty rolls. Yum.



1 Chicken (3.5-4 lbs)
6 sprigs fresh sage
1 lemon, cut in half
1 yellow onion, cut in half
1/2 cup balsamic vinegar
1/2 white wine (I used vermouth)
2 tbsp olive oil
2 tsp chopped fresh rosemary
salt and pepper

1. Pre heat oven to 400 degrees
2. Gently loosed skin on clean whole chicken around the breast and thigh area. Place several sprigs of sage between skin and meat.
3. Place the chicken breast side up in a large roasting pan and squeeze the lemon juice over the chicken. Place the lemon halves, along with the onion halves into the cavity of the chicken.
4. Pour vinegar and wine over chicken. Rub the breast with olive oil, rosemary, salt, and pepper. Turn the chicken over, breast side down.
5. Roast chicken for 30 minutes, basting occasionally. Turn the chicken breast side up and cook an additional 50-55 minutes, while basting.
6. Let chicken rest 10 minutes and carve.