Low carb roasted chicken with balsamic vinegar

Between the sweet and tangy sauce and the crunchy skin, this is one of my favorite recipes. Each serving offers 2 grams of carbs. Serve with brown rice and vegetables for a delectable meal.

Ingredients: 

1- 3lb Chicken (or about 2 lbs of boneless chicken)
Bay leaves
Black pepper
Salt
3-4 Tablespoons olive oil
3-4 Tablespoons butter, melted
1/2 cup dry white wine
3 Tablespoons balsamic vinegar

Directions:
Preheat oven to 350 degrees fahrenheit.

Tuck 1-2 bay leaves between each piece or under the skin at various sites. Sprinkle each piece with salt and pepper and arrange it in a roasting pan. Drizzle the chicken with olive oil and an equal amounts of melted butter. Enough to coat. Roast the chicken in the oven for 11/2 hours or until desired wellness.

Once the chicken is done, pour off the fat and discard the bay leaves. Put a saucepan on medium heat and add the wine and balsamic vinegar. Boil for 1-2 minutes to reduce and serve next to or over chicken. Serve warm.