Balsamic Chicken

I love this recipe. A friend brought it to us after Keegen was born and it was such a treat. I don't do whole chicken--too much mess for this boneless/skinless chica. So i use 4 chicken breasts and actually cook it in the crockpot. I mince the garlic and sprinkle it on top of each breast with the rosemary. I serve it over whole-wheat spaghetti or rice. Yummy.

Balsamic Chicken

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tsp. salt
1 tsp. pepper
3 T. italian herbs
1 medium lemon, juiced and halves reserved-or-3 T. lemon juice
1 (5 to 6-pound) roasting chicken
4 sprigs rosemary-or-1 tsp. dry rosemary leaves
8 cloves garlic
1 thinly-sliced white onion

Combine the vinegar, oil, salt, pepper, italian herbs, and lemon juice in a bowl, whisking until emulsified.

Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top.

Put the chicken in the oven at 350 degrees and roast for 1 1/2 to 2 hours, basting occasionally.