Is today Sunday? Oh how I love Sundays. Sundays are special. I keep saying this, but I want my Special Sundays back again. You know, when you get out the best of what you have, set the table just so and have a wonderful meal. Why is it that we tend to reserve “special” for company? I think I can manage one Sunday a month for us to feel special. What about you?
We’ve talked about Sunday before, with the whole idea of Roast Beef vs Roast Chicken. Given my choice, I really do like a good Roast Chicken. Red wine, raspberries, some Rosemary sprigs just for show. Yeah, that’s elegant without breaking the bank.
Raspberry Balsamic Red Wine Roast Chicken
6 lb Roasting Chicken
2 teaspoons dried Rosemary, crushed
3 Garlic Cloves, minced
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
2 medium Red Onions, chopped
1/2 cup Red Wine
1/2 cup Raspberry Balsamic Vinegar
Fresh Rosemary for garnish if desired
Heat oven to 350 degrees.
Pat chicken dry and set aside. Using a Mortar and Pestle or spice grinder, crush dried Rosemary. Place in a small bowl. Peel and finely mince garlic, add to the Rosemary. Season with kosher salt and pepper. Set aside until ready to rub the chicken.
Peel and roughly chop the red onion. Scatter in the bottom of a roasting pan and set aside.
Rub chicken meat, under the skin, with the Rosemary-Garlic mixture. Tie the legs together, tuck the wings under the body. Place chicken on top of the onions. Combine wine and balsamic vinegar; pour over chicken.
Bake, uncovered, in the heated oven for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180 degrees, basting occasionally with pan juices. (If the chicken is browning too quickly, cover loosely with foil and continue to roast).
Tent and let the bird stand for 15 minutes before carving. Pour onion sauce from the roasting pan into a small bowl; skim fat. Serve pan sauce with the chicken.