Lemon Herb Roasted Chicken Recipe

Olivier Napa Valley Oils has made it on The O List: "Subtle yet zesty, these multipurpose medleys can be sopped up with bread, tossed over salads, or marinated with chicken."

LEMON HERB ROASTED CHICKEN

Olivier's Meyer Lemon Garden Herb Oil is delish! Use it to enliven vegetables, leafy greens, seafood and poultry, such as this roasted chicken recipe.

Ingredients:
2 Tbs. Olivier Meyer Lemon Garden Oil [http://tiny.cc/G4gmg]
2 tsp. chopped fresh thyme (or your favorite herb)
2 tsp. salt
1 tsp. freshly ground pepper
1 chicken, about 5 lb., rinsed and patted dry

Directions:
In a small bowl, combine the oil, thyme, salt and pepper and stir to form a paste.

Using your hands, carefully separate the skin from the chicken around the breasts and legs so as not to tear the skin. Rub some of the oil mixture under the skin, then rub the remaining mixture on the outside of the chicken and inside the cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap and set on a baking sheet. Refrigerate for 1 hour.

Preheat oven to 400ºF.

Remove plastic bag or wrap from chicken and place the chicken on a rack in a large roasting pan. Roast, basting occasionally with the pan juices for about 1 1/4 hours.

Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Serves 6.