There is nothing more beautiful and satisfying than a whole roasted bird. A roasted chicken in our opinion is the perfect dish to make for when you are trying to show off but don’t necessarily have the time (or energy) to put in a lot of work. The recipe is very simple: Place everything in a skillet, bake, let cool, carve and serve. It is that simple. This accompanied by a simple green bright salad dressed with some more olive oil and you have the perfect meal.
1 whole chicken , 3-4 pounds
1/3 cup Olivo Amigo
2 garlic heads, cut the tops off
1 yellow Spanish onion, in quarters
Salt and pepper, to taste
Preheat the oven to 350 F.
In a cast iron skillet or oven safe dish, place rub the chicken with the olive oil, salt and pepper until the whole bird is covered.
Add the quartered onions and whole garlic on the side and drizzle with a little bit more olive oil, salt and pepper.
Place the chicken in the oven and bake for 50 minutes or until an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Take out of the oven and let it cool for 5 minutes, carve it and serve! We highly recommend using our Vitality extra-virgin olive oil for this meal! The light undertones of fig and apple compliment the chicken and veggies in this recipe!