Olive Oil Roasted Chicken

4 years ago
I am always experimenting with different ways to seasoning a fresh chicken. I have several recipes that use this wonderfully versatile main dish, each with a slightly different taste. It honestly amazing me at how many varied tastes you can get from one small chicken.
So for today's variation, I decided to go with a more Italian flavor for the skin coating. The olive oil will serve two purposes; it will adhere the seasoning to the skin and it will replace my typical butter coating for the browning of the meat. I served this with some roasted vegetables and a light pan gravy. The leftovers are great for a simple reheating or for morphing into an entirely different dish, think casserole orsalad. So the next time you are looking for that special Sunday night chicken recipe or entertaining friends, give this easy yet delicious Olive Oil Roasted Chicken a try.

Click here to check out the recipe.

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