Roasted Italian Chicken

• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons snipped fresh oregano (or 2 t. dried crushed)
• 2 tablespoons snipped fresh basil (or 2 t. dried crushed)
• 1 tablespoon snipped fresh thyme (or 1 t. dried crushed)
• 1 tablespoon lemon juice
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 (3 -3 1/2 lb) whole broiler-fryer chickens

1. Preheat oven to 375.
2. In a small bowl, whisk together vinegar, oil, oregano, basil, thyme, lemon juice, garlic, salt, and pepper.
3. Divide herb mixture in half; set aside.
4. Remove neck and giblets from chicken.
5. Rinse inside cavity of chicken; pat dry with paper towels.
6. On one side of the chicken, slip your fingers between the skin and breast meat, forming a pocket; repeat on other side.
7. Divide one portion of the herb mixture between pockets.
8. Using 100 percent cotton kitchen string, tie drumsticks to tail.
9. Twist wing tips under back.
10. Place chicken, breast side up, on a roasting rack in a shallow roasting pan.
11. Roast, uncovered, 1 hour.
12. Cut string between drumsticks.
13. Brush chicken with remaining herb mixture.
14. Roast, uncovered, for 15-30 minutes more or until drumsticks move easily in their sockets and juices run clear (180).
15. Transfer chicken to a serving platter.
16. Cover with foil; let stand for 10 minutes before carving.

balsamic vinegar, olive oil, fresh oregano, fresh basil, thyme, lemon juice, garlic, salt, fresh coarse ground black pepper, chickens

Taken from www.food.com/recipe/roasted-italian-chicken-461258 (may not work)