Rosemary Fused Olive Oil gives this whole roast chicken golden skin and a woodsy herbal flavor. Garlic Chive White Balsamic goes into the drippings for a savory pan sauce. Serve it with mashed potatoes or crusty bread so the sauce gets a spot on the plate too.

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.

N U T R I T I O N A L  I N F O :

Estimated per serving: 510 calories • 42g protein • 5g carbs • 35g fat • 670mg sodium

Estimated values may vary based on chicken size, pan jus reduction, and ingredient brands.