Roast Chicken with Rosemary

Roast Chicken with Rosemary

Preparation Time: 5 minutes

Cooking Time: 2 hours approx

Serves 4 approx

1 x 1.5kg size Free range chicken

2 sprigs of rosemary

1 teaspoon of balsamic vinegar

2 tablespoons (a good shake over your chicken) of extra virgin olive oil

salt and pepper

1/2 cup of chicken stock

Preheat your oven to around 200 degrees celcius.  Place one rosemary sprig in the chicken cavity with the garlic and the vinegar.  Shake some salt and pepper over the chicken and place another sprig of rosemary on the top (breast side up).

Place in oven and reduce temp to around 180 degrees.  Cook for approx 1.5 to 2 hours. 

Turn the chicken after one hour of cooking this makes the juices run through it instead of it draining away. 

When cooked place on warm serving dish and discard the rosemary sprig.  Spoon off the fat from the roasting tin and place it in a saucepan over the stovetop burner.  Add the chicken stock and deglaze the pan.  Boil until it begins to thicken.  Taste and add salt and pepper to liking.  Pour into a gravy boat to accompany the chicken. 

Serve with my side dish of roast potatoes and zuccini (see blog recipe)