No Reviews
You must be logged in to post a review.
Olive Oil Roasted Chicken
x
Print Options
Description
The olive oil will serve two purposes; it will adhere the seasoning to the skin and it will replace my typical butter coating for the browning of the meat. I served this with some roasted vegetables and a light pan gravy.
Ingredients
- 5-½ pounds Fresh Young Chicken
- 4-½ teaspoons Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Fresh Cracked Black Pepper
- ½ teaspoons Dried Parsley
- ½ teaspoons Garlic Powder
- 1 teaspoon Italian Seasoning
Preparation
1. Preheat oven to 375 F. Remove the giblets from the inside of the chicken. Set aside for use in making stock.
2. Pat the chicken dry. Assemble a roasting pan with a wire rack inside and put the chicken on the rack.
3. In a small bowl, combine the oil and seasonings. This will form into a paste-like consistency.
4. Using a pastry brush, coat the entire surface of the chicken skin with the oil/seasoning paste.
5. Turn the chicken so that the breast is facing up. I like to tuck the wing tips behind the back of the chicken. (Imagine someone laying in the sun with their hands behind their head and you will know what I mean.)
6. Place into the preheated oven.
7. Bake for 90 minutes until golden brown and juices run clear.
8. Remove from the oven and tent with foil for at least 5 minutes before slicing.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.