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Roasted Chicken with Sweet Rosemary "Jus"


  • 1 whole chicken, approximately 3 lbs.
  • 2 tbsp.of O&CO. grassy olive oil
  • O&CO. Salt & Herb Mix for Fish to taste
  • Black Pepper
  • 1 clove garlic
  • 2 tbsp. O&CO. Lavender Honey
  • 2 tbsp. chopped rosemary
  • 3/4 cup low-sodium chicken broth
  • 1 tbsp. butter


  1. Preheat the oven to 400°F.
  2. Rub the chicken pieces with olive oil, and then evenly sprinkle with rosemary, salt & herb mix and ground pepper. Place the chicken in a baking pan and bake for approximately 20-25 minutes or until the juices run clear.
  3. Meanwhile, mince the garlic and mash it with a mortar & pestle or with the edge of your knife. In a small saucepan, combine the garlic, honey, and chicken broth over low heat. Whisk together and gently simmer until the chicken is done. Strain the hot "jus" into a bowl and whisk in the butter. Taste and add salt if necessary.
  4. Remove the chicken from the oven, allow to rest for 2-3 minutes and serve with the "jus" drizzled over. Garnish with rosemary sprigs.