3-4 Lb Whole Chicken brined over night
1/2 C Good Balsamic Vinegar
3 T Agave Syrup
2 T EVOO
1 T Paprika
1 Shallot minced
1 Sprig Thyme stripped
1 Clove Garlic minced
1/4 t Cayenne Pepper
Kosher Salt and Pepper to taste
In small sauce pan over low heat, sweat shallot and garlic, add thyme, cayenne, vinegar, and agave. Reduce glaze by 1/3. Allow to cool.
Rinse and pat dry chicken. Season chicken with salt, pepper and paprika. Truss or don’t and place chicken breast side up in roasting pan. Roast @ 450 degrees for 15 minutes. Brush chicken with glaze. Reduce heat to 350 and continue to cook for 40 minutes or until instant read thermometer inserted in the thigh reaches 165 degrees. Allow chicken to rest at least 15 minutes before carving.