| 1 | Mince roseamary with garlic and salt. |
| 2 | Rub olive oil over chicken, then rub in herb mixture. |
| 3 | Sprinkle with pepper. |
| 4 | Put 2 rosemary sprigs in cavity then cover with plastic wrap. |
| 5 | Refridgerate up to 24 hours. |
| 6 | Preheat oven tp 250°F. |
| 7 | Use a small heavy roasting pan and place chicken in breast- side down. |
| 8 | Poast 20 to 25 minutes per pound. |
| 9 | Baste every 15 minutes with pan juices. |
| 10 | During last 30 minutes of roasting turn chicken over to brown breast. |
| 11 | If chicken is still not brown enough turn heat up to 475°F and brown about 10 minutes. |
| 12 | Present chicken whole on a heated serving platter, drizzle with balsamic vinegar and sugar. |
| 13 | Carve and scatter with remaining rosemary sprigs. |
| 14 | Serves 4 to 6 |
