Roast Chicken with Scarborough Fair Infused Olive Oil

This roast chicken is all about simple, comforting flavor with a fragrant Garden Infuzions twist. The Scarborough Fair Infused Olive Oil Blend brings parsley, rosemary, thyme, and sage right into the skillet and onto the table for an easy dinner that feels special without trying too hard.

Garden Infuzions

Roast Chicken with Scarborough Fair Infused Olive Oil

A cozy roast chicken with golden skin, fragrant herbs, and rich Garden Infuzions flavor from Scarborough Fair Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 people

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 whole chicken about 4 to 5 pounds
• 3 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 lemon halved
• 4 garlic cloves smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 small yellow onion quartered
• 2 tablespoons water

Equipment

• 1 Roasting Pan Large enough for a whole chicken
• 1 Meat thermometer Check the thigh temperature
• 1 Cutting board For resting and carving
• 1 Chef Knife For carving
• 1 Tongs Optional for handling hot chicken

Method

 

Instructions

1. 1. Heat the oven to 425°F and set a rack in the lower-middle position.
2. 2. Pat the chicken dry with paper towels and place it in a roasting pan or oven-safe skillet.
3. 3. Stir together the Scarborough Fair Infused Olive Oil Blend, kosher salt, black pepper, garlic powder, onion powder, and dried parsley.
4. 4. Rub the seasoned oil all over the chicken, including under the skin where you can reach it.
5. 5. Stuff the cavity with the lemon halves, smashed garlic, thyme, rosemary, and onion quarters.
6. 6. Tie the legs together if you like a neater presentation.
7. 7. Roast for 20 minutes, then reduce the oven temperature to 375°F and continue roasting for about 55 minutes, or until the thickest part of the thigh reaches 165°F.
8. 8. If the pan starts looking dry, add 2 tablespoons water to keep the drippings from catching.
9. 9. Transfer the chicken to a cutting board and rest for 15 minutes before carving.
10. 10. Spoon the pan juices over the sliced chicken and serve warm.

Notes

For the best color, make sure the chicken skin is very dry before seasoning. Roast times can vary depending on the size of the bird, so temperature is the most reliable finish point. Leftover chicken works well in sandwiches, salads, and grain bowls.

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Recipe Tips

Pat the chicken dry before roasting so the skin browns well. Let the bird rest before carving so the juices settle back into the meat. If the skin is getting dark too quickly, tent the top loosely with foil for the last stretch of roasting.

Serving Suggestions

Serve with roasted potatoes, green beans, a simple salad, or buttered rolls. Spoon the pan juices over the sliced chicken for extra flavor at the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of stock to keep the meat juicy.

Variations

Add quartered onions and carrots to the roasting pan for a fuller pan dinner. For a brighter finish, add a little lemon zest to the herb mixture before rubbing it over the chicken. You can also use the same seasoning approach on bone-in chicken pieces for a quicker roast.

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