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SO JUICY ROAST CHICKEN
Whole Chicken 1 Carrots sliced, 2 Onions sliced small, 2 Celery sliced, 3 Red Pepper sliced 1 Garlic sliced, 2 cloves Sale Profumato (please see the recipe) Olive oil 2 Lemon 1 Fresh Rosemary (garnishment) Canola oil for the oven tray Cooking String to tie the chicken *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Take the chicken out of the refrigerator at least 2 hours prior to roasting.
2. Mix the thinly sliced onions, carrots, celery, red pepper, and garlic in a bowl with 1 tbsp of sale profumato.
3. Set your oven to 430F.
4. Stuff the chicken with the prepared vegetables. Tie the chicken, hook and cross on the tail and place the wings and legs together.
5. Generously rub the chicken with sale profumato.
6. On a high heat, grill all the sides of the chicken until browned to lock the moisture with olive oil. Remove from the heat.
7. Drizzle your oven tray with oil. Place your chicken and roast about 45 minutes.
8. Arroser the chicken, meaning spoon the excess oil over the chicken, every 8 - 10 minutes.
9. Take it out of the oven and immediately wrap the chicken with aluminum foil, locking the moisture about 20 minutes.
10. Take out the stuffing and enjoy all this with lemon. Use fresh rosemary for garnishment.
The vegetable stuffing is a must for this delicious roast chicken. It brings out the flavor and goes so well with oil.
For the fancy look of lemon, cut the lemon is half and make zigzag with a pairing knife.
2. Mix the thinly sliced onions, carrots, celery, red pepper, and garlic in a bowl with 1 tbsp of sale profumato.
3. Set your oven to 430F.
4. Stuff the chicken with the prepared vegetables. Tie the chicken, hook and cross on the tail and place the wings and legs together.
5. Generously rub the chicken with sale profumato.
6. On a high heat, grill all the sides of the chicken until browned to lock the moisture with olive oil. Remove from the heat.
7. Drizzle your oven tray with oil. Place your chicken and roast about 45 minutes.
8. Arroser the chicken, meaning spoon the excess oil over the chicken, every 8 - 10 minutes.
9. Take it out of the oven and immediately wrap the chicken with aluminum foil, locking the moisture about 20 minutes.
10. Take out the stuffing and enjoy all this with lemon. Use fresh rosemary for garnishment.
The vegetable stuffing is a must for this delicious roast chicken. It brings out the flavor and goes so well with oil.
For the fancy look of lemon, cut the lemon is half and make zigzag with a pairing knife.
