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FOOLPROOF ONE-HOUR ROAST CHICKEN
Foolproof One-Hour Roast Chicken is one of our original kitchen-tested recipes, and it earns both words. Foolproof because the method is built to succeed the first time and every time after. One-hour because a proper roast chicken has no business taking longer. Garlic and Lemon EVOOs go to work on the bird, and a final splash of Sicilian Lemon White Balsamic brings brightness without sharpness. The skin crisps. The meat stays juicy. The flavour goes deep in a way that feels quietly special the moment it hits the table — easy enough for a Tuesday, impressive enough for company, and unmistakably bistro in the way that matters most.
INGREDIENTS:
1 (4 to 5 pound) chicken, giblets removed
3 tbsp Garlic EVOO plus one tbsp for garnish
4 tbsp Lemon EVOO plus one tbsp for garnish
1 tbsp Sicilian Lemon white balsamic
1 tsp salt
Kitchen string to tie legs (optional)
Lemon quarters for decoration
DIRECTIONS:
Preheat oven to 400°F. Trim excess fat from chicken. Rinse and dry well to ensure crispy skin. Set aside 2 tbsp of the oil mixture for finishing. Place chicken in a shallow roasting pan. Combine Garlic EVOO and Lemon EVOO in a measuring cup. Lift breast skin and gently pour half the mixture between skin and meat, then pour the rest over the chicken and inside the cavity. Salt the chicken evenly all over. Add lemon quarters to the roasting pan surrounding the chicken. Tie the legs together with kitchen twine. Place a meat thermometer into the breast and roast for about 1 hour, basting every 15 minutes until the internal temperature reaches 165°F. Remove chicken and rest on a cutting board for 20 minutes. Drizzle the reserved oil mixture over the chicken and finish with a tsp of Sicilian Lemon White Balsamic just before serving.
OPTION: Add 1/4 cup of chicken stock to the roasting pan drippings. Whisk over high heat for 10 minutes, then remove from heat and serve as a sauce.
