Balsamic Roasted Chicken

Nutritionist’s Advice:

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

Number of servings: 8 Ingredients:

Ingredients:

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

Instructions:

Preheat the oven to 180°C. Crush rosemary and garlic. Free the chicken skin from the meat and rub the meat with olive oil, then the spice mixture. Sprinkle with black pepper. Place 2 sprigs of rosemary in the cavity of the chicken. Tie the chicken.
Place the chicken in a roasting pan and roast for about 1 hour and 20 minutes. Baste frequently with the juices from the pan. Once the chicken is roasted and releases its juices, transfer the chicken to a serving platter.
In a small saucepan, mix balsamic vinegar and brown sugar. Heat until the mixture warms up and the sugar dissolves, but do not boil.
Cut and remove the chicken skin. Pour the vinegar mixture over the pieces. Garnish with the remaining rosemary and serve immediately.

Nutritional analysis per serving

Serving Size: 1/8 of the chicken
Cholesterol 127 mg, Calories 301, Sodium 131 mg, Total Fat 13 g, Total Carbohydrates 3 g, Saturated Fat 3 g, Dietary Fiber Trace, Trans Fat 0 g, Total Sugars 3 g, Monounsaturated Fat 5 g, Added Sugars Trace, Protein 43 g