2/3 c. C&C Pomegranate Balsamic Vinegar
3-pound. whole chicken
C&C Nocellara Extra Virgin Olive Oil
C&C Roasted Garlic Sea Salt and freshly ground pepper
1 c. low sodium chicken stock
2 to 3 fresh rosemary sprigs
Let a 3-pound whole chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees. Brush chicken with olive oil and season with sea salt and freshly ground black pepper. Insert rosemary sprigs in the cavity of the chicken. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Brush with balsamic vinegar; let stand 10 minutes. Transfer to a serving dish. Remove rosemary sprigs.
Deglaze skillet over medium heat with low-sodium chicken stock scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Serve with chicken.
