12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Lemon & Garlic Roasted Chicken


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

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 OilINFUSED 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 


Related Items