Chicken Balsalmic Roasted (Sara Foster)

• 1 whole chicken - 3 1/2 to 4 lbs.
• 6 sprigs marjoram
• 1 lemon, cut in half
• 1/2 onion (depending on the size of your chicken, 1/2 large fit in mine, not the whole thing)
• 1/4 cup good balsamic vinegar (the flavor is going to concentrate)
• 1/2 cup apple juice (or dry white wine)
• 2 tsp olive oil
• 2 T frech rosemary or 2 t dried rosemary
• sea salt and ground pepper to taste

1. Preheat oven to 400 degrees
2. Remove giblets and loose fat from cavity of chicken.wash and pat dry.
3. 9x13 pan or roasting pan (w/rack).
4. Loosen skin from breast, place several sprig of marjoram between skin and breast. Do the same where breast meets thigh
5. With breast side up - squeeze lemon. Stuff lemon and onion and left over majoram into cavity.
6. Mix vinegar and juice (or wine) and pour over top.
7. Rub down with olive oil and rosemary and salt and pepper Flip over, breast side down. Cook for 30 minutes.
8. Flip over and cook for another 40 to 55 minutes, Basting often with juices, until done (depending on the size of your girlie bird). 180 degrees-usually 15 to 20 minutes per pound
9. transfer to a grooved carving board, cover loosely
10. let rest 10 to 15 minutes before carving

chicken, marjoram, lemon, onion, balsamic vinegar, apple juice, olive oil, t, salt

Taken from www.epicurious.com/recipes/member/views/-chicken-balsalmic-roasted-sara-foster-50150831 (may not work)