Olive Oil Roasted Chicken

• 5- 1/2 pounds Fresh Young Chicken
• 4- 1/2 teaspoons Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Fresh Cracked Black Pepper
• 1/2 teaspoons Dried Parsley
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning

1. 1.
2. Preheat oven to 375 F. Remove the giblets from the inside of the chicken.
3. Set aside for use in making stock.
4. 2.
5. Pat the chicken dry.
6. Assemble a roasting pan with a wire rack inside and put the chicken on the rack.
7. 3.
8. In a small bowl, combine the oil and seasonings.
9. This will form into a paste-like consistency.
10. 4.
11. Using a pastry brush, coat the entire surface of the chicken skin with the oil/seasoning paste.
12. 5.
13. Turn the chicken so that the breast is facing up.
14. I like to tuck the wing tips behind the back of the chicken.
15. (Imagine someone laying in the sun with their hands behind their head and you will know what I mean.)
16. 6.
17. Place into the preheated oven.
18. 7.
19. Bake for 90 minutes until golden brown and juices run clear.
20. 8.
21. Remove from the oven and tent with foil for at least 5 minutes before slicing.

olive oil, salt, fresh cracked black pepper, parsley, garlic, italian seasoning

Taken from tastykitchen.com/recipes/main-courses/olive-oil-roasted-chicken/ (may not work)