Rosemary Balsamic Roasted Chicken

Under skin rubs are my favorite. Let me tell you why and what the BEST rub is. Herbs and spices get trapped under the skin and the juices remain sealed into the bird, basically re-basting as it cooks. Definitely one of the rare times having small hands comes in HANDy (lol?)

Without ripping the skin, slide your fingers between the meat and the skin, grab your rub and put it beneath the skin. Massage the outside of the bird, evenly distributing the rub. 1 chicken 4 cloves garlic 1 teaspoon thyme 2 Tablespoons rosemary 2 teaspoons salt 1 teaspoon pepper 2 ½ Tablespoons olive oil 1 ½ Tablespoons balsamic vinegar Olive oil

Preheat oven to 325 degrees Fahrenheit. Cook for 1 hour and 45 minutes. If you have a thermometer, bring the internal temperature to 180 degrees F. ____________________________________________________________ Notes: • Use any oven safe pan that can hold in those sweet juices. • Save the juices for gravy • Serve with mashed potatoes and veggie of your choice (fresh steamed green beans have been my favorite as of late)

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