Balsamic Roast Chicken...

Hi all. I seem to be at a loss lately as to what to serve for dinner. I have just returned from visiting family in PA. and the cupboards are bare and in much need of replenishing. So once again I have been web searching for ideas and fell upon this tasty looking recipe from the Mayo Clinic. The ingredients are few, and the picture looks so delicious I will have to give it a try for dinner tonight.

You can visit the Mayo Clinic  website for extra recipes, and tips, about living gluten free. Just go to their home page and type in the words.. gluten free diet, then click the search button. There are several other recipes there that I plan to try as well.  Well I am off to shop with my list in tow....so...Have a Great wheat free Sunday!

Sharon

 

Ingredients

1 whole chicken, about 4 pounds
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 teaspoon brown sugar

Directions

Preheat the oven to 350 F.
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.
Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to an internal temperature of 180 F. Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter.
In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary sprigs and serve immediately.