NUTRITION
Balsamic Baked Chicken
Servings: 8
Dietitian’s tip:
Balsamic vinegar has a dark color and a rich flavor. Combined with a little brown sugar, it makes a sauce that is much healthier than a traditional high-fat sauce.
Ingredients
-
1 whole chicken
-
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 (120 ml) balsamic vinegar
-
1 teaspoon brown sugar
Instructions
-
Preheat the oven to 350°F (180°C).
-
Finely chop the rosemary and garlic.
-
Loosen the skin from the meat (leave it on), rub the meat with the olive oil, then with the rosemary and garlic mixture. Sprinkle with black pepper.
-
Place 2 rosemary sprigs in the cavity. Tie the legs together with kitchen twine.
-
Place the chicken in a roasting pan and roast for about 1 hour 20 minutes, basting often with the pan juices. When the chicken is browned and the juices run clear, transfer it to a serving platter.
-
In a small saucepan, combine the balsamic vinegar and brown sugar. Warm until the sugar dissolves, but do not boil.
-
Carve the chicken and remove the skin. Drizzle the pieces with the vinegar mixture. Garnish with the remaining rosemary and serve immediately.
Nutrition 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