This is a simple and easy recipe. The oils adds a slight hint of Italian herbs like basil & oregano and  fragrant rosemary

 Roasted Chicken
 with Italian Herb Olive Oil
By The Gourmet Farm Girl
 
 
1 4-5 pound roaster
1/4 cup of The Gourmet Farm Girl Italian Herb Infused EVOO
1/4 cup The Gourmet Farm Girl Rosemary Infused EVOO
3 Tablespoons unsalted butter
1~ 14.5 oz can chicken broth
Salt and pepper to taste
 
 
Pre-heat oven to 375 degrees
 
Spray a 9×13 glass baking dish with cooking oil
 
Rinse chicken in cold water removing giblets (reserve for making stock) pat dry.
 
Gently reach under the skin of the bird and rub the butter on the meat then pour the oil between the skin and the meat. Massage everything into the entire bird. Salt and pepper the top of the skin.
 
Pour the chicken broth in the dish; cover with aluminum foil and bake for 45 minutes. Remove the foil and allow the bird to brown for an additional 10-15 minutes; remove the chicken when an internal temperature reaches 160 degrees in the thickest part.
 
 Cover again with the foil and allow the bird to rest for 6-7 minutes before carving.   
 
Note: For a crusty brown chicken; turn on the broiler for the last 2-3 minutes 
 
 Serves 4-5
 
 
 
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