OLIVE OIL AND HERBS ROAST CHICKEN WITH BALSAMIC-GLAZED CRANBERRIES

Celebrate the holiday season with a burst of flavors as you indulge in this Olive Oil and Herbs Roast Chicken with Balsamic-Glazed Cranberries, a delightful centerpiece that combines the richness of olive oil, fragrant herbs, and sweet-tart cranberries for a festive meal.

Makes: 4-6 Servings |  Preparation Time: 15-30 minute prep | 1.5 cooking time

Ingredients

• 1 whole roasting chicken (about 4-5 pounds)
• Salt and black pepper, to taste
• 1/4 cup La Panza extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Zest of 1 lemon
• 1 cup fresh cranberries
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels, then season it, inside and out, with salt and pepper.
3. In a small bowl, mix La Panza extra virgin olive oil, chopped rosemary, chopped thyme, and lemon zest, and rub the mixture all over the chicken. Truss the chicken if desired to help it cook evenly.
4. Place the prepared chicken in a roasting pan.
5. In a separate bowl, toss cranberries with balsamic vinegar and honey, then spread them around the chicken in the roasting pan.
6. Roast the chicken for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C), basting every 30 minutes.
7. Allow the chicken to rest for about 10 minutes before carving.
   Serve the chicken with the balsamic-glazed cranberries on the side.
8. Optional: Drizzle a bit more La Panza extra virgin olive oil over the carved chicken before serving for an extra burst of flavor.
9. Enjoy this Olive Oil and Herbs Roast Chicken with Balsamic-Glazed Cranberries as the centerpiece of your festive holiday dinner.