Roasted Chicken
Pan Fried Eggplant
March 15, 2018
Osso Bucco
March 15, 2018
Roasted Chicken
Roasted chicken is an incredibly popular dish for any family meal. We're confident you'll love our version of it. A recipe apart of our olive oil series.
Ingredients
Directions
Remove the chicken from the plastic. Remove the neck and giblets from the cavity and reserve or discard.
Rinse the chicken inside and out with cold water.
Pat dry with paper towels.
Allow the chicken to rest at room temperature for about an hour. Do not cover it.
Preheat your oven to 400°F.
Using your fingers, gently loosen the skin from the meat around the breast and legs and neck.
Place the fresh herbs in between the skin and the meat. Add some more herbs to the cavity.
Tuck the wings behind the shoulders truss the chicken by tying the legs together with some butcher’s twine.
Brush the entire outside of the chicken with Colavita Olive Oil and season generously with salt and pepper.
Place the chicken in a roasting pan with a roasting rack. If you don’t have a roasting pan, you can use a rimmed baking sheet with a wire rack. You want to allow air to circulate around the chicken while it roasts. If you don’t have a wire rack, you can create a raised platform with aluminum foil.
Place the chopped vegetables in the roasting pan, around the chicken. Drizzle them with Colavita Olive Oil and season with salt and pepper.
Place the chicken in the oven and roast at 400°F for 1 ½ hours.
Rotate the pan in the oven about every 20 minutes to ensure even cooking.
Check the chicken after 1 hour. If the skin is browning too much, you can reduce the heat to 350°F.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh, or when an instant read or digital thermometer reads 160°F. Allow the chicken to rest for 20 minutes, uncovered. The temperature will increase 5°F while it rests.
Carve and serve with the roasted vegetables.
See our video for proper carving tips!
Shop this recipe
Ingredients
Directions
Remove the chicken from the plastic. Remove the neck and giblets from the cavity and reserve or discard.
Rinse the chicken inside and out with cold water.
Pat dry with paper towels.
Allow the chicken to rest at room temperature for about an hour. Do not cover it.
Preheat your oven to 400°F.
Using your fingers, gently loosen the skin from the meat around the breast and legs and neck.
Place the fresh herbs in between the skin and the meat. Add some more herbs to the cavity.
Tuck the wings behind the shoulders truss the chicken by tying the legs together with some butcher’s twine.
Brush the entire outside of the chicken with Colavita Olive Oil and season generously with salt and pepper.
Place the chicken in a roasting pan with a roasting rack. If you don’t have a roasting pan, you can use a rimmed baking sheet with a wire rack. You want to allow air to circulate around the chicken while it roasts. If you don’t have a wire rack, you can create a raised platform with aluminum foil.
Place the chopped vegetables in the roasting pan, around the chicken. Drizzle them with Colavita Olive Oil and season with salt and pepper.
Place the chicken in the oven and roast at 400°F for 1 ½ hours.
Rotate the pan in the oven about every 20 minutes to ensure even cooking.
Check the chicken after 1 hour. If the skin is browning too much, you can reduce the heat to 350°F.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh, or when an instant read or digital thermometer reads 160°F. Allow the chicken to rest for 20 minutes, uncovered. The temperature will increase 5°F while it rests.
Carve and serve with the roasted vegetables.
See our video for proper carving tips!