3 lb whole roasting chicken

2 lemons, sliced in segments

2 garlic cloves

1 onion (medium), cut in small segments

3 cups carrots, cut in 2 inch chunks

3 cups potatoes, cut in 2 inch chunks

2 tbsp OTOT rosemary infused olive oil or roasted garlic olive oil

1 tbsp OTOT Sonoma Poultry rub

1/4 cup chicken stock

2-4 sprigs thyme

2-4 sprigs rosemary



Preheat oven to 400 degrees. Pat chicken dry, and place in a baking dish or roasting pan. Stuff chicken cavity with lemon, garlic cloves and onion. Place carrots and potatoes around the chicken in the bottom of the dish. Drizzle olive oil all over chicken, carrots and potatoes. Using your hands, toss the potatoes/carrots gently until coated in olive oil. Rub olive oil all over chicken until skin is coated. Sprinkle chicken and vegetables with Lemon Herb seasoning. Pour chicken stock into base of the baking dish, lay sprigs of thyme and rosemary around the chicken.
 Cover the chicken with foil and bake for 40 minutes. Remove foil from chicken and bake for an additional 30 minutes uncovered.
 Use a meat thermometer to check internal temperature – it should be 165 degrees. Remove chicken from oven and rest 5-10 minutes before slicing.

Add a mixed green salad with a simple vinaigrette of 1:1 OTOT CA organic Picual extra virgin olive oil with one fresh squeezed lemon, 1 tbsp of mustard, chopped shallots and salt & pepper. Put all ingredients in a jam jar and shake vigorously. Dress the salad and serve immediately.

Leave a Reply