Slow roasted goodness that falls off the bone and is full of flavor! We use our organic olive wood smoked olive oil to give our chicken a special kick of flavor.
- 1 whole roasting chicken (organic, free-range if possible)
- ½ cup Fresh Harvest Smoked Olive Oil
- 10-12 cloves Garlic (minced)
- 1 tablespoon dried rosemary
- Dash of Salt and Pepper
In a small bowl whisk together the smoked olive oil, garlic and rosemary. Set aside.
Prepare your chicken by washing and drying (some people skip this step; it doesn’t matter because the heat of the oven will kill any bacteria). Using a small spatula separate the chicken skin from the breasts (and thighs if possible).
Place scoops of the smoked olive oil marinade in-between the skin and meat of the chicken. Brush/rub the rest of the marinade over the chicken and inside cavity. Cover, refrigerate and let marinate overnight if possible (at least 3-4 hours).
Make more marinade if you want (the more the better!) and brush onto the chicken every few hours if possible.
Preheat oven to 350 degrees F.
Roast the chicken covered for 1 ½-2 hours (depending on the size of your bird). Remove lid and let roast uncovered for another 30 minutes. You want the internal temperature of the chicken to reach 165 F. Next turn off the stove, cover chicken and let it rest in the oven for a while – or on the counter.
NOTES: We prefer to cook the chicken longer than shorter, and doing so covered keeps the bird moist. The results usually yield a fall-off-the-bone chicken that is just delicious.
We also prefer to use a cast iron Cocotte (with lid) to roast chicken. The heat distribution is superior to that of most any other material. Our favorite brand is Staub.