Roasted Chicken with Lemon and Olive Oil

Roasted Chicken with Lemon and Olive Oil

Roasted Chicken with Lemon and EVOO

Products used: Garlic Medley Sea Salt, ,


5lb Roasting Chicken, cut up
1 Lemon, thinly sliced
1½ Tbsp Lemon Juice, freshly squeezed
½ cup Pinot Grigio or similar crisp White Wine
½ cup Pitted Olives (Kalamata, Picholine, or Gordal)
2 tsp SOOC Garlic Medley Sea Salt
Freshly Ground Black Pepper, to taste
¼ cup SOOC Varietal Extra Virgin Olive Oil
1 Garlic clove


Preheat the oven to 375℉. Wash the chicken and pat dry; season both sides with Garlic Medley Sea 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.

In a blender or food processor: add the wine, lemon juice, Garlic Medley Sea Salt, pepper, one garlic clove, and Extra Virgin Olive Oil. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken.

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℉.

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.