Walnut Oil Herb Roasted Chicken

Recipe - The Fresh Grocer - Corporate

Prep Time120 Minutes

Servings4

Ingredients

3 lbs chicken cutlets

6 sprigs of fresh sage

6 sprigs of fresh thyme

4 cloves garlic, peeled and halved

4 tsp salt, divided follow steps

3 tsp pepper, divided follow steps

5 tsp International Collection Walnut Oil

2 tsp white wine vinegar

1 tsp Dijon mustard

1/2 of a lemon, juiced

Directions

1. Make the vinaigrette-whisk together the International Collection Walnut Oil, mustard, white wine vinegar and lemon juice. Season with salt and pepper, then set aside.

2. Place the chicken in a bowl, then rub salt and pepper on the exterior of the chicken. Pour the vinaigrette onto the chicken, making sure to fully coat the interior and exterior. Refrigerate for at least 1 hour and up to 12 hours.

3. Preheat the oven to 425 degrees.

4. Move the marinated chicken to a roasting pan, and place fresh herbs and garlic into the hollow body cavity of the chicken. Pour remaining marinade on top of the chicken before placing it in the oven.

5. Roast the chicken for 80 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 165°F.

120 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

3 lbs chicken cutlets

Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts, 1.86 Pound

Add Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts to Favorites.Add Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts to Favorites.

$10.21 avg/ea$5.49/lb

6 sprigs of fresh sage

Goodness Gardens Farm Fresh Singles Sage, 0.25 oz, 0.25 Ounce

Add Goodness Gardens Farm Fresh Singles Sage, 0.25 oz to Favorites.Add Goodness Gardens Farm Fresh Singles Sage, 0.25 oz to Favorites.

$1.39$5.56/oz

6 sprigs of fresh thyme

Wholesome Pantry Organic Herbs Thyme, 0.66 oz, 0.66 Ounce

Add Wholesome Pantry Organic Herbs Thyme, 0.66 oz to Favorites.Add Wholesome Pantry Organic Herbs Thyme, 0.66 oz to Favorites.

$1.99$3.02/oz

4 cloves garlic, peeled and halved

Fresh Garlic, 4 Ounce

Add Fresh Garlic to Favorites.Add Fresh Garlic to Favorites.

$1.20 avg/ea$4.79/lb

4 tsp salt, divided follow steps

Morton Coarse Kosher Salt, 48 oz, 48 Ounce

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$3.99$0.08/oz

3 tsp pepper, divided follow steps

McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce

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$6.59$2.11/oz

5 tsp International Collection Walnut Oil

Bowl & Basket Specialty Avocado Oil, 25.4 fl oz, 25.4 Fluid ounce

Add Bowl & Basket Specialty Avocado Oil, 25.4 fl oz to Favorites.Add Bowl & Basket Specialty Avocado Oil, 25.4 fl oz to Favorites.

$10.99$0.43/fl oz

2 tsp white wine vinegar

Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz, 17 Fluid ounce

Add Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz to Favorites.Add Colavita Prosecco Single Grape Wine Vinegar, 17 fl oz to Favorites.

$7.29$0.43/fl oz

1 tsp Dijon mustard

French's Dijon Mustard Made with Chardonnay, 12 oz, 12 Ounce

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$3.49$0.29/oz

1/2 of a lemon, juiced

Lemon Large, 1 ct, 1 each, 1 Each

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$0.69

Directions

1. Make the vinaigrette-whisk together the International Collection Walnut Oil, mustard, white wine vinegar and lemon juice. Season with salt and pepper, then set aside.

3. Preheat the oven to 425 degrees.

5. Roast the chicken for 80 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 165°F.