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Balsamic roast chicken
Print Products and services By Mayo Clinic Staff
Dietitian s tip
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.
Number of servings
Serves 8 Low Sodium
Ingredients
1 whole chicken, about 4 pounds 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary 1 garlic clove 1 tablespoon olive oil 1/8 teaspoon freshly ground black pepper 8 sprigs fresh rosemary 1/2 cup balsamic vinegar 1 teaspoon brown sugar
Directions
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.
Meats, poultry and fish 6 DASH diet: Recommended servings Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy 3
Diabetes Meal Plan Choices
Meat and meat substitutes 6 ShareTweet June 14, 2019
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