Onion Jam Chicken
Serves 6
Ingredients
- 1 Jar Bellisari's Balsamic Shallot & Black Garlic Spread
- 1 (4- to 5-pound) Whole Chicken, neck and giblets removed from the cavity
- 1 Tbsp Olive Oil
- Kosher salt
- Freshly ground black pepper
- 1 Medium Lemon, thinly sliced (optional)
- Fresh herbs, such as parsley, rosemary, or thyme
Directions
- Place the chicken on a work surface or cutting board and pat it dry with paper towels.
- Cut off and discard any extra fat hanging around the body cavity.
- Drizzle the oil on the chicken and rub it all over the skin.
- Season generously inside and out with salt and pepper.
- Place the lemon and herbs inside the cavity.
- Place the chicken breast-side up in a large frying pan or cast-iron skillet.
- Spread jam sauce over chicken.
- Roast the chicken in the oven for 15 minutes.
- Reduce the temperature to 375°F and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
- Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.