Crispy Roasted Chicken with Roasted Garlic Olive Oil
Rich, mellow roasted garlic flavor baked directly into a whole roasting bird. Massaging the oil both over and under the skin guarantees exceptionally juicy breast meat and an ultra crisp and crackly skin.
Ingredients
- ✔ 1 whole roasting chicken (about 4 pounds)
- ✔ 3 tablespoons Martha Stewart’s Roasted Garlic Infused Extra-Virgin Olive Oil, plus more for serving
- ✔ 1 tablespoon kosher salt (Diamond Crystal)
- ✔ 1 sprig fresh rosemary or thyme
- ✔ 1/2 lemon
- ✔ 1 teaspoon coarsely ground black pepper
- ✔ 1 teaspoon sweet paprika (not smoked)
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Instructions
- Preheat oven to 425°F (220°C). Let the chicken rest at room temperature 1 hour before cooking. Pat chicken dry with paper towels.
- Season the cavity of the chicken with 1 teaspoon of kosher salt, then insert the lemon half and fresh herb sprigs.
- Rub 2 tablespoons Martha Stewart's Roasted Garlic Infused Extra Virgin Olive Oil all over outside of chicken. Gently loosen the skin over the breast meat with your fingers and drizzle 1 tablespoon oil under the skin.
- Combine remaining 2 teaspoons salt, the black pepper, and paprika in a small bowl, use this to season chicken. Tie the legs together with kitchen twine and place the chicken breast-side up on a rack set inside a shallow roasting pan.
- Roast until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh 50 to 60 minutes. Remove from oven and let rest 15 minutes. Serve drizzled with Martha Stewart's Roasted Garlic Infused Extra-Virgin Olive Oil.