 Roast Chicken Spanish Style
Makes 6 servings
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Ingredients
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1
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(4-1/2- to 5-pound) whole roasting chicken
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Salt and freshly ground black pepper
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1
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clove garlic, cut in half
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1
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tablespoon FILIPPO BERIO® Olive Oil
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1/2
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teaspoon dried oregano leaves
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1
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medium onion, sliced
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4
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plum tomatoes, diced
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2
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medium green bell peppers, seeded and cut into chunks
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1
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(10-ounce) package whole mushrooms, cleaned and trimmed
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Preheat oven to 450°F. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; drain well and pat dry with paper towels. Sprinkle inside and outside of chicken with salt and black pepper. Rub outside of chicken with garlic. In small bowl, combine olive oil and oregano; brush over outside of chicken. Place chicken, breast side up, in shallow roasting pan. Roast 30 minutes or until skin is browned. Reduce oven temperature to 375°F. Add onion and tomatoes. Cover pan with foil; bake an additional 1 hour to 1 hour and 15 minutes or until legs move freely and juices run clear, adding bell peppers and mushrooms about 20 minutes before chicken is done. Let stand 10 minutes before carving.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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