1 roasting chicken (6 to 7 pounds)
(4lbs)
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
(used dried)
3 garlic cloves, minced
(4 cloves - 3 minced, 1 chopped)
1 teaspoon salt
(1/2 t)
1 teaspoon pepper
(1/2 t)
2 medium red onions, chopped
(2 sm yellow onions, chopped)
1/2 a large red bell pepper, chopped
1/2 cup dry red wine or reduced-sodium chicken broth
(used broth)
1/2 cup balsamic vinegar
Pat chicken dry. In a small bowl, combine the rosemary,
minced garlic, salt and pepper; rub under skin of chicken.
Take about 1/4 of the onions and peppers along with the chopped garlic and place it inside the chicken. Put
the remaining onions and peppers in a shallow roasting pan
(9x9 pan); top with chicken. Combine wine and balsamic vinegar; pour over chicken.
Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan juices. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with chicken. Yield: 12 servings (1-1/2 cups onion sauce).
From A Taste of Home
