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  • All Year
  • 1 hour
  • Serves 6

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Garlic Medley Sea Salt

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Roasted Chicken with Lemon and Olive Oil

Roasted Chicken with Lemon and EVOO

Ingredients

  • 5lb Roasting Chicken, cut up
  • 1 Lemon, thinly sliced
  • 1 1/2 T Lemon Juice, freshly squeezed
  • 1/2 c Pinot Grigio or similar crisp white wine
  • 1/2 c Pitted Olives (Kalamata, Picholine or Gordal)
  • 2 t Garlic Medley Sea Salt
  • Freshly Ground Black Pepper, to taste
  • 1/4 c Saratoga Olive Oil Varietal EVOO

Directions

  • 1. Preheat the oven to 375 degrees. Wash the chicken and pat dry; season both sides with salt and pepper. Arrange the chicken in single layer in a large roasting pan, with the larger pieces on the outside and smaller pieces inside..
  • 2. In a blender or food processor: add the wine, lemon juice, salt, pepper, one garlic clove, and Koroneki Olive Oil. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken.
  • 3. Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper, if desired. Roast for 30-35 minutes until chicken is golden brown, or until a digital thermometer (inserted into the middle of the thickest piece of chicken) registers at 165 degrees.
  • 4. Optional: separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta, drizzled with the pan reduction, reserved garlic and olives.

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Roasted Chicken with Lemon and Olive Oil

  • All Year
  • 1 hour
  • Serves 6

Roasted Chicken with Lemon and EVOO

Ingredients

  • 5lb Roasting Chicken, cut up
  • 1 Lemon, thinly sliced
  • 1 1/2 T Lemon Juice, freshly squeezed
  • 1/2 c Pinot Grigio or similar crisp white wine
  • 1/2 c Pitted Olives (Kalamata, Picholine or Gordal)
  • 2 t Garlic Medley Sea Salt
  • Freshly Ground Black Pepper, to taste
  • 1/4 c Saratoga Olive Oil Varietal EVOO

Directions

  • 1. Preheat the oven to 375 degrees. Wash the chicken and pat dry; season both sides with salt and pepper. Arrange the chicken in single layer in a large roasting pan, with the larger pieces on the outside and smaller pieces inside..
  • 2. In a blender or food processor: add the wine, lemon juice, salt, pepper, one garlic clove, and Koroneki Olive Oil. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken.
  • 3. Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper, if desired. Roast for 30-35 minutes until chicken is golden brown, or until a digital thermometer (inserted into the middle of the thickest piece of chicken) registers at 165 degrees.
  • 4. Optional: separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta, drizzled with the pan reduction, reserved garlic and olives.