Welcome to Raspberry Week! We have some really nice ideas for you this time around, today starting with a super easy, super low-calorie, super healthy main dish. Roast Chicken. 
     There are some rules when it comes to cooking chicken, and some confusion that goes with it. I don't know where this idea came from, but you DO NOT have to rinse a chicken before you cook it. In fact, you actually SPREAD bacteria when you do that. Heat, rather, will kill the bacteria as the chicken cooks. 
     Today, I'm roasting a chicken with rosemary. The fragrance and flavor are really nice, and alongside the sauce, it serves as a really classy yet simple meal. Enjoy!


1 whole chicken
olive oil
salt and pepper
2 long stalks fresh rosemary
1 6-ounce package fresh raspberries
1/2 cup balsamic vinegar

In a large roasting dish, place chicken breast size up. Drizzle with olive oil and salt and pepper. Place stalks on either side of chicken in the dish, cover with foil and bake 40 minutes at 400 degrees. After forty minutes, take foil off and continue to bake another 15-20 minutes or until inner meat is fully cooked. (165 degrees measured internally with a meat thermometer)

In a sauce pan over medium to medium-high heat, mash raspberries and add balsamic vinegar. Simmer approximately 20 minutes or until mixture reaches desired consistency. Spoon over slices of chicken.

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