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.
Shop Ingredients
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.