Accompany this with smoky maple broccoli. This is a meal which is smoky, sweet and salty to please a crowd!
1 whole chicken
2 TBsp. Pour Olive’s Butter Olive Oil
salt and fresh cracked pepper
2 sprigs sage
3 slices uncured thick-cut bacon, diced
1 head broccoli, cut into large chunks
1/2 C toasted almonds, chopped
1/4 C Pour Olive’s Maple Balsamic
Preheat oven to 400*
Pat chicken dry, rub with Butter Olive Oil and season with salt and pepper.
Place sage inside cavity. Truss the bird to hold the legs together and keep the wings close to the body.
Place on roasting rack and cook for 1 hour. Use thermometer to check temperature in thickest part of the bird, done when it hits 160*.
Allow to rest 15 mins before removing twine and carving.
For broccoli side dish, render the bacon till crispy, remove. Lay broccoli flat side down into bacon grease and sear till golden, flip and repeat.
Serve the roasted chicken and broccoli topped with crisp bacon and toasted almonds. DRIZZLE with Maple Balsamic to finish.