Olive Oil Roasted Chicken – a delicious recipe with Olive Oil, Salt, Fresh Cracked Black Pepper, Parsley, Garlic, Italian Seasoning. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Preheat oven to 375 F. Remove the giblets from the inside of the chicken.
3
Set aside for use in making stock.
4
2.
5
Pat the chicken dry.
6
Assemble a roasting pan with a wire rack inside and put the chicken on the rack.
7
3.
8
In a small bowl, combine the oil and seasonings.
9
This will form into a paste-like consistency.
10
4.
11
Using a pastry brush, coat the entire surface of the chicken skin with the oil/seasoning paste.
12
5.
13
Turn the chicken so that the breast is facing up.
14
I like to tuck the wing tips behind the back of the chicken.
15
(Imagine someone laying in the sun with their hands behind their head and you will know what I mean.)
16
6.
17
Place into the preheated oven.
18
7.
19
Bake for 90 minutes until golden brown and juices run clear.
20
8.
21
Remove from the oven and tent with foil for at least 5 minutes before slicing.
1092
kcal
Calories
105
g
Fat
39
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5- 1/2 pounds Fresh Young Chicken, 4- 1/2 teaspoons Olive Oil, 1/2 teaspoons Salt, 1/2 teaspoons Fresh Cracked Black Pepper, and more.
Yes, Olive Oil Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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