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Roast Chicken 30

A home-style Roast Chicken 30 made with Extra Virgin Olive Oil, Celery Sliced, Sea Salt, Garlic Minced, and Black Pepper Freshly Ground. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 2 cup
• 1 3/4 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 375F.

2. 2

   Saute onions and celery in 1/4 cup oil over medium heat for about 10 minutes, stirring occasionally.

3. 3

   Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from heat.

4. 4

   Stir in parsley and set aside.

5. 5

   Rub chicken on both sides with oil; season with pepper and sat.

6. 6

   Layer bread, onion mixture, then chicken in a lightly oiled pan.

7. 7

   Pour lemon juice over chicken and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160F.

8. 8

   Check for doneness the last 15 minutes.

9. 9

   Remove from oven, let stand for 10 minutes before cutting chicken into quarters.

10. 10

    To serve, spoon some bread and vegetables onto each plate and top with chicken.