4 lbs whole chicken
Freshly-ground black pepper, to taste
1 Tbs fresh rosemary (or 1 tspn dried rosemary)
1 garlic clove
1 Tbs olive oil
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 tsp brown sugar


Preheat oven to 350 degrees. Rinse chicken inside and out with cold running water. Dry it. Mince together the rosemary leaves and garlic. Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mixture. Sprinkle with black pepper. Put two fresh rosemary sprigs into the cavity of the chicken. Truss the chicken.
Place chicken into a roasting pan and roast for 20 to 25 minutes per pound (about 1 hour and 20 minutes). Baste frequently with pan juices.
When browned and juices run clear, transfer the chicken to a serving platter. Combine the vinegar with the brown sugar. Carve the chicken and top it with the vinegar mixture.