Lemon Rosemary Balsamic Roasted Chicken

Preheat the oven to 425 F.

To make the marinade: In a medium bowl combine garlic, salt, Dijon mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set aside.

Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Brush the outside of the chicken with the marinade.

Add 1/4 cup of water to the bottom of a roasting pan (when baking if you run out of juice at the bottom of pan add a little more water). Put the chicken onto the rack in the pan, with the breast facing up. Place pan in the oven.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a cutting board and cover with aluminum foil for about 20 minutes prior to slicing. Slice the chicken as desired and place the pieces onto a platter.

Adapted from Fine Cooking.