RECIPE MAGIC!

Feasting on the flavours of our two best sellers, this succulent whole chicken is marinated in a blend of Tuscan Herb EVOO and our Traditional balsamic, infusing every bite with a perfect balance of aromatic herbs (basil, oregano, rosemary, marjoram, thyme) and the tangy sweetness of 18-year old barrel-aged balsamic. The result is a show-stopping centrepiece that captures the essence of rustic Italian cuisine. For added pleasure, include potatoes in your roasting pan drizzled with Tuscan Herb EVOO and you have it all. 

INGREDIENTS:
1 whole roasting chicken
1/2 cup Traditional balsamic
1/4 cup Tuscan Herb EVOO
1 tbsp Lemon white balsamic
1 tsp salt
1/2 tsp black pepper

Optional: 12 small or 6 halved medium potatoes, cleaned

DIRECTIONS:

Clean the chicken, pat it dry with paper towels. In a bowl, whisk EVOO, balsamics, salt, and pepper. Using your fingers, lift skin of breast and legs to form pockets and spoon marinade inside. Coat the outside with remaining marinade. Cover and place in fridge for a few hours, if time permits. 

Preheat the oven to 425°. Remove the chicken from the marinade and place in a roasting pan. If using, place potatoes around chicken. Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body. Roast the chicken for about 1 hour, until the internal temperature reaches 165°F. Baste the chicken with the pan juices every 20 minutes during cooking. Remove from oven and rest for 10 minutes before carving. Place potatoes on serving dish. Pour pan juices on chicken pieces before serving. Have extra Tuscan Herb EVOO on hand for extra drizzle.