Classic Greek Roasted Chicken with Lemon and Herbs
Classic Greek Roasted Chicken with Lemon and Herbs
1 chicken (3 ½ pounds), preferably free-range
1 Tablespoon plus 1 ½ teaspoon Outrageous Picual EVOO Australian for greasing
1 Lemon, halved
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
1 Tablespoon roughly chopped mixed herbs such as marjoram, rosemary, thyme, and sage
3 large cloves garlic, slightly broken
Method:
Preheat the oven to 400 degrees.
Remove the giblets and the neck from the body cavity of the chicken. (You can use these pieces to make stock for quick gravy or other uses, or simply discard them. Trim the tips of the wings and the skin at both ends of the bird. Rinse inside and outside, and pat dry with paper towels.
Rub the chicken on all sides with the Picual EVOO, then squeeze the lemon over the chicken. Rub in the salt, pepper, and herb mixture on the outside of the chicken, and then place a pinch of each in the cavity along with the juiced halves of the lemon and the garlic.
Place in a lightly oiled roasting pan and roast, uncovered, until the juices run clear from a leg when pierced in the thickest part, about 45 minutes. Let the chicken rest for 10 minutes before carving.
Serves 4
Picual Australian EVOO Tasting Characteristics
Soft green olive taste with very little pepper after taste. This oil has a buttery texture, high heat tolerance and great for overall cooking.
Recipe by
Cat Cora’s kitchen
1 Tablespoon plus 1 ½ teaspoon Outrageous Picual EVOO Australian for greasing
1 Lemon, halved
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
1 Tablespoon roughly chopped mixed herbs such as marjoram, rosemary, thyme, and sage
3 large cloves garlic, slightly broken
Method:
Preheat the oven to 400 degrees.
Remove the giblets and the neck from the body cavity of the chicken. (You can use these pieces to make stock for quick gravy or other uses, or simply discard them. Trim the tips of the wings and the skin at both ends of the bird. Rinse inside and outside, and pat dry with paper towels.
Rub the chicken on all sides with the Picual EVOO, then squeeze the lemon over the chicken. Rub in the salt, pepper, and herb mixture on the outside of the chicken, and then place a pinch of each in the cavity along with the juiced halves of the lemon and the garlic.
Place in a lightly oiled roasting pan and roast, uncovered, until the juices run clear from a leg when pierced in the thickest part, about 45 minutes. Let the chicken rest for 10 minutes before carving.
Serves 4
Picual Australian EVOO Tasting Characteristics
Soft green olive taste with very little pepper after taste. This oil has a buttery texture, high heat tolerance and great for overall cooking.
Recipe by
Cat Cora’s kitchen
