Baked Oven Roasted Chicken - from Chef Linda
INGREDIENTS:
PREPARATION:
1. Place chicken on a large plate and season generously with coarse kosher salt and fresh ground
black pepper, let rest 30 minutes to warm to room temperature.
2. Place carrots, shallots, potatoes, and lemon in a mixing bowl with 2 tablespoons L’Arte EVOO
season with kosher salt and fresh ground black pepper, stir to evenly coat the vegetables.
3. Rub the chicken with remaining 1 tablespoon L’Arte EVOO, secure the legs with string and
nestle in center of a large (13x9x2”) pan. Arrange shallots, carrots, around the chicken with
potatoes and lemon toward sides of the baking dish.
4. Bake until chicken is golden and a thermometer inserted into thickest part of breast registers
160 degrees, (approximately one hour). Transfer chicken and lemon halves to a carving board
and tent loosely with foil. Keep vegetables in the baking dish, turning over, then return to oven
until caramelized and tender, (approximately 20 minutes more).
5. Carve chicken and transfer to a serving platter. Garnish with parsley leaves, drizzle
white balsamic over the top, and serve.
- 1 Whole Chicken 4-5 pounds
- 1 lb carrots, peeled and halved
- 3 shallots, peeled and halved
- 1 lb potatoes, quartered
- 1 lemon, halved
- 3 tablespoons L'arte Extra Virgin Olive Oil
- 1 tablespoon L'arte White Balsamic
- 1 tablespoon fresh parsley leaves for garnish
- Salt and pepper to taste
PREPARATION:
1. Place chicken on a large plate and season generously with coarse kosher salt and fresh ground
black pepper, let rest 30 minutes to warm to room temperature.
2. Place carrots, shallots, potatoes, and lemon in a mixing bowl with 2 tablespoons L’Arte EVOO
season with kosher salt and fresh ground black pepper, stir to evenly coat the vegetables.
3. Rub the chicken with remaining 1 tablespoon L’Arte EVOO, secure the legs with string and
nestle in center of a large (13x9x2”) pan. Arrange shallots, carrots, around the chicken with
potatoes and lemon toward sides of the baking dish.
4. Bake until chicken is golden and a thermometer inserted into thickest part of breast registers
160 degrees, (approximately one hour). Transfer chicken and lemon halves to a carving board
and tent loosely with foil. Keep vegetables in the baking dish, turning over, then return to oven
until caramelized and tender, (approximately 20 minutes more).
5. Carve chicken and transfer to a serving platter. Garnish with parsley leaves, drizzle
white balsamic over the top, and serve.