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Roast Chicken with Rosemary Recipe

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This recipe for Roast Chicken with Rosemary, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune


7 branches fresh rosemary, divided
3 lb. whole chicken
Salt to taste
Freshly ground black pepper to taste
2 cloves garlic, peeled
1/2 lemon
2 tbsp. olive oil
3 tbsp. balsamic vinegar
1 tsp. brown sugar

To prepare oven, pan: Preheat oven to 425. Chop enough rosemary to make about 1 tbsp., reserving remaining branches. Position 4 rosemary branches in single layer in shallow roasting pan just big enough to hold chicken.
To prepare chicken: Wash chicken, including cavity, with cold water. Dry with paper towels. Sprinkle salt and pepper in cavity. Place garlic, chopped rosemary and lemon in cavity. Place chicken on top of rosemary branches in baking pan. Drizzle olive oil over top of chicken. Season with salt and pepper.
To roast chicken: Roast for 20 min. Reduce oven temperature to 350. Roast for 60 min. or until done. Let rest at room temperature for 5 min. before carving into serving pieces.
To make sauce: Combine balsamic vinegar and brown sugar in small saucepan. Stir over medium heat until brown sugar dissolves.
To serve: Cut chicken into serving pieces. Arrange on platter. Drizzle with balsamic vinegar mixture. Garnish with sprigs of fresh rosemary.




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