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Roasted Chicken with Pingarota Extra Virgin Olive Oil
A simple, generous, and flavourful main course elevated by the fruity aromas and finesse of Pingarota extra virgin olive oil. Perfect for a meal with family or friends.
Ingredients (serves 4)
- 1 whole free-range chicken (approx. 1.5 kg)
- 4 tbsp Pingarota extra virgin olive oil
- 4 garlic cloves
- 1 organic lemon
- A few sprigs of fresh thyme and rosemary
- Sea salt and freshly ground black pepper
- 500 g baby potatoes
Preparation
- Preheat the oven to 200 °C.
- In a small bowl, mix the Pingarota olive oil with the crushed garlic, lemon zest, thyme, salt, and pepper.
- Generously coat the chicken (under the skin and on the surface) with this mixture.
- Place the baby potatoes around the chicken in an ovenproof dish. Drizzle them with a little Pingarota oil.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting the chicken with its juices every 20 minutes.
- Let rest for 10 minutes before carving. Finish with a drizzle of raw Pingarota olive oil to enhance the flavours.
The Pingarota Tip
To reveal the full complexity of the oil, drizzle a little over your plate as a finishing touch. Every drop of Pingarota oil is an invitation to rediscover the authentic taste of the land.