1-2-3 Balsamic Chicken

Ingredients

• 1 medium onion, chopped and divided
• 2 sprigs fresh rosemary
• 3 garlic cloves, whole
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• salt and pepper
• 1 (5-7 lb)  roasting chickens

Directions

1. 1

   Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.

2. 2

   Sprinkle half the chopped onion in bottom of roasting pan.

3. 3

   Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.

4. 4

   Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.

5. 5

   Pour over balsamic vinegar and red wine; FOR BEST FLAVOR, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).

6. 6

   Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.

7. 7

   Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.

8. 8

   Remove chicken from oven; baste; reduce temperature to 350°F.

9. 9

   Continue roasting uncovered at 350°F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°F, basting every half hour. Skin will be dark but will not burn. Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.

10. 10

    Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.

11. 11

    While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.

12. 12

    Carve chicken; dip slices into balsamic reduction and serve.