SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsa – SuzanneSomers.com

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic

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1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.

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Comments 3
  • Pat Awad
    Pat Awad

    Nadine- one fun use for your cherry balsamic vinegar is to drizzle over vanilla ice cream. Delicious! Use in salads. Try spinach, arugula and radicchio with roasted walnuts. A little olive oil and cherry vinegar. Fabulous!

  • Michelle S
    Michelle S

    Where did you buy your roasting pan? It’s so nice!

  • Nadine Duras
    Nadine Duras

    I received my order, however, I remember ordering olive oil and receiving balsamic vinegar. I am puzzled. I do not know how to use cherry balsamic. Any idea?

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