Whole Spanish Roast Chicken with Roasted Fall Vegetables and Golden Raisin Vinaigrette
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prep time
30 mins
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cook time
1 hour
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total time
1 hour 30 mins
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servings
6
INGREDIENTS
For the chicken:
1 whole chicken, skin on (about 4 pounds)
6-8 garlic cloves, finely minced
1 1/2 teaspoons salt
1 Tablespoon sweet smoked Spanish paprika
1 Tablespoon chopped thyme, oregano or parsley
Zest and juice of 1 lemon
1/4 cup Pompeian Bold Extra Virgin Olive Oil
To serve: Steamed haricots verts, butternut squash, golden raisin vinaigrette
For the vinaigrette:
1/2 cup Pompeian Bold Extra Virgin Olive Oil
3 Tablespoons apple cider vinegar
1 1/2 teaspoons honey or maple syrup
1/4 cup golden raisins
1/2 Tablespoon freshly chopped thyme
Salt and pepper to taste
PREPARATION
- In a small bowl, combine garlic, salt, paprika, herbs, lemon juice and zest with the Pompeian Bold Extra Virgin Olive Oil. Place chicken in a deep roasting pan and coat with marinade, making sure to cover the chicken completely, massaging under the skin as well. Cover and store in the refrigerator for minimum 30 minutes or overnight.
- Preheat oven to 425° F. Roast chicken uncovered for one hour or until internal temperature reaches 165°F, basting once or twice during the cooking process.
- For the vinaigrette, combine all ingredients in a small bowl. Can be made up to two days ahead of time and stored in the refrigerator. Spoon over roasted chicken and vegetables.
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