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Balsamic roast chicken

0
Main Meals (Dinners)
8 peopleServes
8

Balsamic vinegar has a dark color and rich flavor. Combined with a little brown sugar, this vinegar makes a sauce that's much healthier than traditional high-fat gravy.

  • Rosemary, fresh, 1 tbsp(s), plus 8 sprigs, divided
  • Garlic, 1 clove(s)
  • Whole chicken, raw, 1 chicken(s), about 4 lbs
  • Extra virgin olive oil, 1 tbsp(s)
  • Black pepper, 0.13 tsp(s), ground
  • Balsamic vinegar, ½ cup(s)
  • Brown sugar, 1 tsp(s), unpacked

Method

Heat the oven to 350°F.

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 a minimum internal temperature of 165°F. Baste frequently with pan juices. When the chicken is browned and the juices run clear, transfer the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until the mixture is warmed and brown sugar dissolves, but don't boil.

Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary and serve immediately.

Nutrition facts per serve
Makes 8 serves

Food Groups

V
Vegetables
0
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
3.6
Ft
Fats
0.6
S
Sweets
0

Nutrition Facts

Calories433
Total Fat30.9 g
- Saturated Fat8.6 g
Cholesterol162.2 mg
Sodium134 mg
Total Carbohydrate3.4 g
- Dietary Fiber0.1 g
- Total Sugars2.7 g
-- Added Sugars0 g
Protein32.4 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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