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Thursday, May 30, 2013

Roast Chicken with Sciabica's Manzanillo Variety Fall Harvest Olive Oil

Roast Chicken with Sciabica's Manzanillo Variety Fall Harvest Olive Oil
by Christine Adams

1 chicken, rinsed and patted dry
5 cloves roasted garlic
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/4 teaspoon paprika

Preheat oven to 350°F.  Place chicken in a shallow roasting pan.  Fold wings under chicken.  Mix garlic, salt, pepper, paprika with the olive oil.

Gently lift skin off breast and rub 2 Tablespoons of garlic mixture under skin. Brush remaining mixture over skin.
Bake for 2 hours, uncovered, in middle of oven. Chicken is done when leg wiggles easily.

Let rest for at least 20 minutes, before carving.

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