This recipe for Roasted Balsamic Chicken was submitted by Sandra Collins, Wheat Ridge, CO.

Roasted Balsamic Chicken

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon packed brown sugar
1 teaspoon freshly ground pepper
1 teaspoon salt
1 teaspoon dried sage

1 whole broiler-fryer chicken

1. In small bowl, mix together vinegar, olive oil, sugar, pepper, salt and sage. Place 2 tablespoons mixture in cavity of chicken; rotate to coat thoroughly. Hook wing tips under back of chicken and place chicken, breast side up, in shallow baking pan. Spoon remaining vinegar mixture over chicken, rubbing into top and sides.
2. Place in 350°F (175°C) oven for about 1 hour, basting with pan juices after 30 minutes. Chicken is done when internal temperature of 180°F (85°C) is reached or when fork can be inserted with ease and legs and wings move easily.
3. Let rest 10 minutes; reserve pan juices. Place chicken on platter, spoon some of reserved pan juices over all.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.