Balsamic and Rosemary Roast Chicken

Ingredients:
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary

Dipping Sauce:
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar

Directions:
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin 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. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.

Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.

Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.

Serve with: roasted potatoes, salad, and rolls.
Submitted by Taunya