1 (4 to 5 pound) chicken, giblets removed
3 tbsp Garlic infused olive oil plus one tbsp for garnish
4 tbsp Lemon fused olive oil plus one tbsp for garnish
1 tbsp Sicilian Lemon white balsamic
1 tsp coarse salt
Kitchen string (or tightly wound foil to tie legs before roasting)
Lemon quarters for decoration
Preheat the oven to 400 degrees F. Trim excess fat from chicken. Rinse and dry the chicken well to ensure a crispy skin. Place the chicken in a shallow roasting pan. Combine the garlic and lemon olive oil in measuring cup. Lift breast skin and gently pour 1/2 the mixture between skin and meat. Then pour the rest over the chicken including inside the cavity. Salt the chicken liberally all over. Add lemon quarters to roasting pan surrounding chicken. Leave 2 tbsps of the mixture aside for garnish. Tie the legs together with kitchen twine or tightly wound foil to connect legs. Place a meat thermometer into the breast and roast for about 1 hour, basting it every 15 minutes or so until the internal temperature reaches 165 degrees F. Remove the chicken and place on a cutting board for 20 minutes to rest. Drizzle the remaining garlic lemon mixture to taste on chicken and a tsp of Sicilian Lemon to taste just before serving. OPTION: Add 1/4 cup of chicken stock to roasting pan drippings. On high heat whisk mixture. Heat for 10 minutes then remove from heat and use as a sauce.