Shelly's Recipe

SICILIAN ROAST CHICKEN

Category: Chicken

1 roasting chicken (6-7 lbs)
1/2 cup balsamic vinegar
1/4 cup water
1 tsp dried oregano leaves
3/4 tsp dried basil leaves
1 tsp salt
1/4 tsp coarsely ground black pepper or red pepper flakes
3 garlic cloves, pressed
Additional balsamic vinegar (optional)

Preheat oven to 350 degrees. Rinse chicken with cold water; pat dry with paper towels. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.2.In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in baker. Pour remaining marinade over chicken. Bake 45 minutes.

Begin basting chicken with pan juices every 15 minutes until thermometer registers 180 degrees in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).Remove from oven; let rest 10 minutes. Carefully place chicken onto carving platter.

Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 tsp of additional vinegar to pan juices. Carve chicken and serve with pan juices, if desired. Serves 8