Life can be so hectic that it becomes easy to forget to enjoy its simple pleasures.
This past Sunday, Easter Sunday, my good friend “G” and I took a moment to stop and smell the flowers, so to speak. We packed up a picnic lunch and set off for a leisurely afternoon in the park.
On Saturday, in preparation for our picnic, I roasted a chicken with a balsamic glaze. The day of, all that was left to do was pack a salad and various salad toppings, carve the chicken, and wash a pint of fresh, organic strawberries.
The weather was gorgeous! The entire city must have been outside. We lounged lakeside, ate, chatted, and strolled around the park for the better part of 2 hours. It is wonderful to have a friend in the city!
Balsamic Roasted Chicken
- 1 (3.5 – 4 lb) Chicken, neck and giblets removed and discarded
- Black Pepper
- Poultry Seasoning
- 1 large Sweet Onion, chopped
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1 Tbsp Maple Syrup
- 8 sprigs fresh Rosemary
- 1/3 cup Water
- Preheat the oven to 475 degrees F.
- Rinse the chicken and pat it dry with a paper towel.
- Place chicken in a 9×13 glass casserole dish, and season inside and out with Herbamare, pepper, and poultry seasoning.
- Stuff the chicken cavity with half of the chopped onion, and scatter the remaining onion around the chicken.
- In a measuring cup, mix together the vinegar, oil, and maple syrup. Pour over the chicken.
- Place 3 sprigs of rosemary in the chicken cavity, and the remaining rosemary sprigs tucked around the outside of the chicken.
- Pour the water in the bottom of the casserole dish.
- Place the chicken in the preheated oven and cook at 475 degrees F for 15 minutes.
- Reduce the heat to 325 degrees F and cook for an hour and a half.
- Remove chicken from the oven and allow to rest 10 minutes before slicing.