Lemon Rosemary Balsamic Roasted Chicken
Prep time
Cook time
Total time
Savory and moist roasted chicken with a lemon rosemary balsamic glaze.
Serves: 1 Roasted Chicken
  • 1 (5 to 6 pound) roasting chicken
  • 1 tbsp. garlic, minced
  • ½ tsp. kosher salt
  • ¼ cup dijon mustard
  • 2 tbsp packed light brown sugar
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbs. fresh lemon juice
  • 2 tsp. packed finely grated lemon zest
  • 2 tsp. chopped fresh rosemary
  1. Preheat the oven to 425 degrees F.
  2. To make marinade: In a medium bowl combine garlic, salt mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set a side.
  3. Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Brush the outside of the chicken marinade. Add ¼ cup of water to bottom of roasting pan (when baking if you run out of juice at the bottom of pan add a little more water). Place in the oven.
  4. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.
Recipe adapted from Fine Cooking
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/11/20/lemon-rosemary-balsamic-roasted-chicken-turkey-cooking-guidelines/