Tuscan Roasted Chicken

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Try Raised on Olive Oil’s Tuscan Roasted Chicken! One of the most sought after things at a grocery store is a rotisserie chicken. After trying this recipe, you will never find yourself buying another rotisserie chicken again! To learn more about the benefits between an organic chicken versus a rotisserie chicken click here.

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Cooking Time: 2 hours

Servings: 4 people

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Ingredients

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• 3 ½ - 4        lb.                        Organic Whole Chicken

• ¼                cup                      Olive Oil

• 4                 cloves          Garlic, crushed

• ½                cup                      Chopped Fresh Basil

• ¼                cup                      Chopped Parsley

• ¼                cup                      Chopped Fresh Chives

• 1 ½             tsp.                      Sea Salt

• ½                tsp.                      Granulated Garlic 

• ½                tsp.                      Fresh Cracked Black Pepper

• 1 bag Reynold’s Kitchen Large Oven Bags

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Instructions

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1. Adjust oven rack to middle position. Preheat oven to 350 F.

2. Add 1 Tbsp. of flour to Reynold’s Kitchen Large Oven Bag. Close bag with your hand and shake to coat the bag with flour.

3. Place bag with flour in a roasting pan at least 2” high.

4. In a 2-cup liquid measuring cup add olive oil, herbs, seasonings and stir to combine.

5. Remove chicken from packaging and discard the giblets.

6. Using paper towels pat the inside and outside of the chicken.

7. Take a soup spoon upside down and gently slide spoon under the skin of the chicken breast on one side and repeat on the other side (careful not to rip the skin).

8. Take a heaping tablespoon of the olive oil herb mixture and slide it under the skin of the chicken breast on one side and repeat on the other side.  Massage the top of the chicken breast to distribute olive oil herb mixture.

9. Rub the remaining olive oil herb mixture on the top, bottom and inside cavity of the chicken.

10. Transfer chicken to Reynold’s Oven Bag and secure with plastic tie included in the box.

11. Using a paring knife cut six, ½“ inch slits at the top of the bag.

12. Bake chicken for 1- 1 ¼ hours or until 165 F is reached at the thickest part of the breast using a meat thermometer. Note do not touch the bone with the thermometer.

13. Open bag and let rest 15 minutes before carving.

    Notes: Reynold’s Oven Bags work great on Turkey too.  A meat thermometer is such a full-proof tool that is needed in any kitchen.  

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