1. In a large skillet, heat oil over medium-high heat and sauté onions until soft.
2. Add balsamic vinegar, honey, soy sauce, garlic, salt and pepper. Cook all ingredients together for five minutes. Let cool.
3. Add whole rosemary sprigs and pour mixture over chicken.
4. Refrigerate overnight or marinate for one hour at room temperature.
5. Preheat oven to 350 degrees Fahrenheit.
6. Bake chicken in a covered roasting pan for one hour.
7. Uncover, baste and bake for another 20–30 minutes or until chicken is cooked through.
8. Remove rosemary sprigs before serving and use as garnish. Serve this as a weekday dinner, for Shabbos, or Yom Tov. It’s wonderful for all occasions. Looks attractive on a big platter when serving family-style.
Great recipe!