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
  1. Low Sodium

Ingredients

  1. 1 whole chicken, about 4 pounds
  2. 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  3. 1 garlic clove
  4. 1 tablespoon olive oil
  5. 1/8 teaspoon freshly ground black pepper
  6. 8 sprigs fresh rosemary
  7. 1/2 cup balsamic vinegar
  8. 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.

Nutritional analysis per serving

Serving size: 1/8 chicken

  • Cholesterol 127 mg
  • Calories 301
  • Sodium 131 mg
  • Total fat 13 g
  • Total carbohydrate 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
June 14, 2019