Our Rosemary Infused Olive Oil creates crisp, golden skin with piney depth while our Garlic Chive Balsamic melts into the pan drippings for a glossy, savory jus. It tastes like you spent all day cooking — even if you didn’t.

I N G R E D I E N T S :

• 1 whole chicken (4–5 lbs)
• 3 Tbsp Rocky Mountain Olive Oil Rosemary Fused Olive Oil
• 3 Tbsp Rocky Mountain Olive Oil Garlic Chive White Balsamic Vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved
• 4 cloves garlic, smashed

I N S T R U C T I O N S :

1. Preheat oven to 400°F.
2. Pat chicken dry. Rub with Rosemary Olive Oil, salt, and pepper.
3. Stuff cavity with lemon and garlic.
4. Roast 60–75 minutes until internal temp reaches 165°F.
5. Remove chicken. Deglaze pan with Garlic Chive Balsamic and ¼ cup warm water. Simmer 2–3 minutes.
6. Spoon jus over carved chicken.