12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun 11:00am-5:00pm
Ingredients:
| 5 lb | Roasting Chicken, cut up, skin-on |
| 2 | Lemons |
| 1/2 cup | Crisp White Wine (Pinot Grigio or Sauvignon Blanc) |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 2 TBSP | INFUSED Lemon Olive Oil |
| 6 cloves | Garlic, thinly sliced |
| 1 tsp | Fresh Thyme |
| 1/2 cup | INFUSED Lemon Stuffed Olives |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Preheat the oven to 375 degrees F.
Wash the chicken and pat dry. Season generously with salt and pepper. Arrange chicken in a single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in the center.
Using a blender or food processor, blend the wine, juice from one lemon, INFUSED Garlic Olive Oil, INFUSED Lemon Olive Oil, and one garlic clove until smooth. Season to taste with salt and black pepper.
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken. Arrange the sliced garlic, remaining sliced lemon 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 in to the middle of the thickest piece of chicken registers 165 degrees.
Remove chicken from pan. Bring liquids up to boiling and cook until the pan juices are reduced by half. Plate chicken, drizzled with the pan reduction, garlic slices and olives.
This recipe is perfect with our Leek & Blue Cheese Polenta.
