Saturday, February 15, 2014

Olive Oil Roasted Chicken

I am always experimenting with different ways to seasoning a fresh chicken. I have several recipes that use this wonderfully versatile main dish, each with a slightly different taste. It honestly amazing me at how many varied tastes you can get from one small chicken.
So for today's variation, I decided to go with a more Italian flavor for the skin coating. 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. The leftovers are great for a simple reheating or for morphing into an entirely different dish, think casserole or salad. So the next time you are looking for that special Sunday night chicken recipe or entertaining friends, give this easy yet delicious Olive Oil Roasted Chicken a try.
5 1/2 Pound Fresh Young Chicken
4 1/2 teaspoons Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Fresh Cracked Pepper
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1. Remove the giblets from the inside of the chicken. Set aside for use in making stock.
2. Pat the chicken dry and place in a roasting pan with a wire 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 skin with the oil/seasoning paste.
5. Turn the chicken so that the breast is facing up. I like to tuck the wingtips 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 a preheated 375 degree 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.

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