Herb & Citrus Roasted Chicken
A simple roasted chicken cab take flavor to the next level with the addition of our signature Durant Orange Fused Olive Oil and tasting room favorite, Orange & Herb Marinated Olives. The olives, marinated in a zesty orange and herb blend, bring a burst of bright, tangy flavor that perfectly complements the juicy, golden chicken. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress with its simplicity and bold flavors. Enjoy the perfect balance of citrus, herbs, and savory goodness!
- 1 Whole chicken
- 1 ½ tbsp Durant French Citrus & Fennel Salt
- ¼ cup Durant Orange Fused Olive Oil (seriously though, any of our olive oils would be delicious!)
- 10 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 3 Fresh bay laurel leaves
- 1 tsp Fennel pollen (toasted fennel seeds, roughly ground, can be substituted)
- 1 Lemon, cut into quarters
- Liberally salt the whole chicken with Durant French Citrus and Fennel salt.
- In a large bowl, add the salted chicken along with the remaining ingredients and marinate for at least one hour or up to 24 hours.
- When ready to cook, preheat oven to 375F.
- Remove the salted and marinated chicken from the marinade and place on a rimmed baking sheet or in proper roasting pan.
- Place the whole herb springs and lemon quarters in the bird’s cavity for added aromatics and flavor when roasting!
- Roast the chicken until the skin is golden, juices run clear and and a probe thermometer reads 165F. in both the legs and breast. Approximately 45-55 minutes.
- Let the chicken rest for a few minutes before carving.
- Transfer the carved chicken to a serving platter and liberally garnish with your Durant Orange Olive Oil and Herb Marinated Olives.
- Enjoy with a glass of Durant Vineyards Pinot Gris or Sauvignon Blanc
