Roast Chicken With Balsamic Vinegar and Sage

• 1 (5 lb) roasting chickens
• 12 fresh sage leaves
• 2 large garlic cloves, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 12 teaspoon sugar
• salt
• pepper, freshly ground

1. Preheat oven to 350F.
2. Rinse chicken; pat dry.
3. Tuck wings behind the back.
4. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin.Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly.
5. Pat the skin firmly back in place.Tuck the remaining sage leaves and garlic into the cavity.
6. In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper (to taste).
7. Rub some of the mixture over the bird, and pour the remainder inside the cavity.
8. Cross the drumsticks and, using kitchen string, tie the legs together.
9. Place the chicken, breast side up, on a rack in a roasting pan.
10. Roast the chicken basting occasionally with the pan drippings, about 1 1/2 hours or 170F.
11. Serve carved chicken on a warmed platter with pan juices poured over it.

roasting chickens, sage, garlic, olive oil, balsamic vinegar, sugar, salt, pepper

Taken from www.food.com/recipe/roast-chicken-with-balsamic-vinegar-and-sage-317444 (may not work)