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Roasted Chicken with Lemon, Olives & Manzanillo

Roasted Chicken with Lemon, Olives & Manzanillo
  • 1 five - 6 pound roasting chicken, cut up
  • 2 fresh lemons - one sliced thin, one juiced for about 1 1/2 tablespoons of juice
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Spanish Manzanillo EVOO
  • 8 cloves of garlic sliced in half
  • 1, 2-3" sprig of fresh thyme 
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons kosher salt and fresh ground pepper to taste

  • Preheat the oven to 375. 
  • Wash the chicken and pat dry.  Season both sides with salt and pepper. 
  • Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.  
  • In a blender or food processor,  add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil.  Blend until smooth. 
  • Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken  Arrange the sliced garlic, lemon slices and olives around the chicken pieces. 
  • Sprinkle with thyme leaves and additional pepper if desired. 
  • Roast  for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
  • Optional:  separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat.  Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.    
 Leek & Point Reyes Blue Cheese Polenta
  • 1 cup polenta
  • 4 cups chicken stock or broth
  • 2 tablespoons Robust Cobrancosa EVOO
  • 2 large leeks, washed, white portion sliced thin in to rounds
  • 1/3 cup best quality blue cheese, crumbled
  • 1 teaspoon salt and fresh ground pepper to taste
  • While the chicken is roasting, heat 1 tablespoon of Cobrancosa over medium high heat, in a 3-4 quart sauté pan. 
  • Sauté leeks in Cobrancosa for 6-8 minutes, until tender. 
  • Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil.
  • Add 1 teaspoon of salt. Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
  • Turn off the heat. Add the second tablespoon of Cobrancosa, and the blue cheese and stir until melted. 
  • Adjust seasoning and serve with pan juices from the roasted chicken.