Rosemary and Lemon Roasted Chicken
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Rosemary and Lemon Roasted Chicken
Category
Meat and Poultry
Ingredients
- 1 whole roaster chicken
- Fustini's Rosemary olive oil
- 1 lemon
- 3 sprigs of fresh rosemary
- salt and pepper
- 1 tablespoon Fustini's Sicilian Lemon Balsamic Vinegar
- 1 pound new potatoes, washed and dried
- 1 - 2 tablespoons Fustini's Medium SELECT olive oil
- salt and pepper
Ingredients
Smashed New Potatoes
Directions
- Prepare a grill for direct and indirect grilling. Or preheat oven to 375 degrees. Rub chicken all over with a liberal amount of Fustini's Rosemary olive oil. Cut the lemon in half and squeeze half on the inside of the chicken then stuff both halves into the chicken with two of the rosemary sprigs. Secure chicken with twine. Season outside of the chicken with salt and pepper and some fresh rosemary. Place the last rosemary sprig in a shallow bowl and pour Fustini's Sicilian Lemon Balsamic Vinegar over. Place chicken on the indirect side of the grill and cover. Roast until an internal temperature of 165 degrees in the breast and 185 degrees in the thigh is achieved - 60 to 90 minutes. Brush with Fustinis Sicilian Lemon Balsamic Vinegar using the rosemary sprig towards the end of the roasting. Remove from grill and let rest 10 minutes before carving and serving with Smashed New Potatoes and any drippings.
- Place potatoes into a pot and cover with cold water. Bring to simmer over moderate heat and cook until fork-tender. Drain well and add Fustini's Medium Single Varietal and salt and pepper. Working with a fork, smash the potatoes until chunky. Serve immediately.