ORANGE BALSAMIC CHICKEN

1 (3 1/2 pound) chicken, rinsed and patted dry

1 1/2 tablespoons kosher salt

2 teaspoons black pepper

6 cloves of garlic, roughly chopped

1 orange, cut in half

2 tablespoons fresh herbs (such as thyme, rosemary, basil, etc.)

2 tablespoons olive oil

2 tablespoons butter, softened

Orange Balsamic Glaze (see recipe)

In a roasting pan, season the chicken inside and out with salt and pepper. Squeeze juice from the orange on the chicken then stuff the rinds inside its cavity.

In a small bowl, combine the garlic, herbs, olive oil and butter. Rub mixture all over the chicken.

Place chicken in a 400 degree oven and roast for 40 minutes, until an internal temperature of 150 degrees is reached.

Remove chicken from oven and brush Orange Balsamic Glaze onto the chicken. Finish roasting until the chicken’s temperature reaches 160 degrees. Allow chicken to rest for 10 to 15 minutes before carving.

Serves 4.