Balsamic Roasted Chicken

We’ve had this roasted chicken on the menu at the restaurant since we first opened for dinner, and I always end up eating it at my personal staff meal. Intuitively, I would think that soaking chicken in a vat of vinegar would make it too sour, but the balsamic soaks into the skin in such a way that it becomes sweet and crisp when cooked. The pan juices are infused with thyme and a rich balsamic flavor that makes a simple, delicious sauce when reduced.