Dish Recipes Food and Recipes


Original Recipe Modified Recipe
1 4-pound whole chicken, 1 4-pound whole chicken
cut into pieces 1 Tblsp fresh rosemary (1 tsp dried)
1/2 cup flour 1 garlic clove
1 tsp salt 1 garlic clove
1/2 tsp cracked pepper black pepper
1/4 cup vegetable oil 4 sprigs fresh rosemary
1/4 cup balsamic vinegar


Preheat oven to 350° Fahrenheit. Rinse chicken inside and out with cold running water. Dry it with paper towels. Mince together the rosemary leaves and garlic. Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mixture. Sprinkle with black pepper. Put two fresh rosemary sprigs into the cavity of the chicken. Truss the chicken. Place it in a roasting pan and roast for 20 to 25 minutes per pound (about 1 hour and 20 minutes). Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter. In a small saucepan, combine the vinegar and the brown sugar. Heat until warm—do not boil. Carve the chicken (remove skin). Top it with the vinegar mixture. Garnish with remaining rosemary.

Recipe Analysis

Original Modified

Calories 603 432
Fat (g) 31 16
Saturated fat (g) 7 3
Cholesterol (mg) 192 192
Fiber (g) 0 0
Sodium (mg) 693 163

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