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Roasted Onion & Garlic Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Herb Roasted Chicken using Roasted Onion & Garlic Infused Olive Oil Blend

Juicy herb-roasted chicken gets a savory lift from Roasted Onion & Garlic Infused Olive Oil Blend, creating a golden, comforting dinner that feels right at home on a family table.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 whole chicken 4 to 5 pounds
  • 3 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
  • 1 tablespoon unsalted butter melted
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic minced
  • 1 medium yellow onion cut into thick slices
  • 1 lemon cut into wedges
  • 1 cup low-sodium chicken broth

Equipment

  • 1 Roasting Pan large enough for a whole chicken
  • 1 Meat thermometer for checking doneness
  • 1 Basting Brush helps coat the chicken evenly
  • 1 Cutting board for resting and carving
  • 1 Sharp knife for carving the chicken

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and set a rack in a roasting pan or large oven-safe skillet.
  2. 2. Pat the chicken dry with paper towels, then place it in the pan on top of the onion slices.
  3. 3. Stir together the Roasted Onion & Garlic Infused Olive Oil Blend, melted butter, salt, pepper, rosemary, thyme, and minced garlic.
  4. 4. Brush the mixture all over the chicken, including under the skin on the breast if you can easily lift it.
  5. 5. Squeeze a little lemon over the chicken and tuck the lemon wedges around the pan.
  6. 6. Pour the chicken broth into the bottom of the pan.
  7. 7. Roast for 20 minutes, then reduce the oven temperature to 375°F and continue roasting for 45 to 55 minutes, basting once or twice with the pan juices.
  8. 8. Cook until the thickest part of the thigh reaches 165°F and the skin is deeply golden.
  9. 9. Transfer the chicken to a cutting board and let it rest for 10 to 15 minutes.
  10. 10. Carve and serve with the pan juices spooned over the top.

Notes

For the most even roast, let the chicken sit at room temperature for 20 to 30 minutes before it goes into the oven. If the pan juices reduce too quickly, add a splash more broth near the end of cooking. This recipe leans savory and comforting, with roasted onion and garlic shaping the whole flavor profile.

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