4 lb whole fryer chicken
1 tbsp fresh rosemary leaves
2 garlic cloves, peeled
1/2 tsp kosher salt (or to taste)
2 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
2 sprigs fresh rosemary (+ more to garnish if desired)
4 tbsp aged balsamic vinegar, to serve
1Rinse the chicken and pat completely dry with paper towels.
2Chop the rosemary with garlic and the kosher salt. Rub the chicken all over with the olive oil, then rub in the garlic herb mix and then sprinkle with the pepper. Place the two sprigs rosemary inside the cavity of the bird and truss the bird if desired. Let the chicken marinate overnight, covered in the refrigerator or for 1 hour at room temperature. If overnight, let the chicken come to room temperature before roasting.
3Place the chicken on a small heavy roasting pan, breast side down. Roast in a preheated 350 degree oven for 20-25 minutes per pound (about 1 1/2 hours). During the last 30 minutes, flip the bird breast side up and baste with the pan juices. The thigh will read 170 degrees when the chicken is done (thickest part). If the breast is not quite golden brown, turn the oven up to 475 and brown for about 10 minutes.
4Remove the chicken from the oven and let rest about 10-15 minutes. You can transfer to a serving platter and carve table-side or serve in pieces on a warmed platter. Drizzle with the balsamic right before serving. Garnish with additional rosemary sprigs, if desired.