As tender as a rotisserie chicken with only 2 minutes of prep.
Needed for this recipe:
• 5-6 pound whole chicken (I chose one of the Mennonite chickens that Butcher Dave in Sechelt carries)
• 2 Tablespoons Sunshine Coast Olive Oil Co. Tuscan Herb Infused Olive Oil
• ½ teaspoon Lime Sea Salt
Pre-heat oven to 400 degrees
Pull out your whole chicken. Slide your fingers between the chicken breast meat and the skin, gently lifting (but not removing or tearing) the chicken skin away from the meat. You want to form an ‘envelope’ where you will rub the chicken meat with oil and salt, then cover with the skin again to cook.
Mix Tuscan Herb Olive oil and Sea Salt, then slather it between the skin and the meat. Reach into the leg area and also towards the back, but without tearing the skin.
Pull the skin back over the meat and lay your chicken, breast up, in a roasting pan.
Roast approximately two hours, until meat juices run clear.