By Troy Johnson
A twist on a timeless recipe. Using our fused Lemon Olive Oil and Balsamic creates a wonderful taste. We cook the chicken covered, browning at the end with vinaigrette. The result is tender and juicy!
- 1 whole Free Range Chicken (3-5 lbs)
- ¼ cup + 3 tbsp. Fresh Harvest Eureka Lemon Fused Olive Oil
- 2 tsp Herbs de Provence
- ¼ tsp Salt
- ½ tsp Black Pepper
- 3 tbsp. Fresh Harvest Traditional or Lavender Balsamic
Preheat oven to 350 degrees.
Whisk the Herbes de Provence, salt, pepper and Eureka Lemon Olive Oil in a small bowl and let sit for 10 minutes.
Wash and dry the chicken. Place the chicken in a covered roasting pot (cast iron works the best). Brush on the Herbs de Provence mixture until chicken is well coated on all sides, inside, etc. You can also put this mixture under the skin.
Cook the chicken covered for approximately 1 ½ – 2 hours (or until inside temp reaches a minimum of 165 degrees). If you don’t have a covered pot big enough, just use tin foil to tightly seal the chicken in the pot. BASTE the chicken 2-3 times while it’s cooking with the juices from bottom of pot.
Whisk 3 tbsp. Eureka Lemon Olive Oil with 3 tbsp. of the Fresh Harvest Balsamic in a small bowl.
Remove lid/cover from chicken in oven and brush a thin coat of the vinaigrette mixture 2-3 times. Continue cooking the chicken uncovered for 10-15 minutes while brushing on the vinaigrette. The chicken should brown nicely.
Remove chicken from oven and let stand for at least 10 minutes before carving. Serve and enjoy!