Blood Orange Extra Virgin Olive Oil & Tangerine Balsamic Roasted Chicken

roasted-chicken-23Bathe the Whole Chicken in Blood Orange Olive Oil, sprinkle fresh herbs inside and out (thyme, rosemary, garlic, onion).

Rotisserie for 1- 1/2 hrs. depending upon weight (about 5-6 LBs).  When done, remove Whole Chicken & prick the breast meat, drums and wings & drizzle a healthy portion of the tangerine balsamic over & inside the chicken.  Set to the side  (the meat will absorb the tangerine intense flavor).

While cooling, drizzle 1 pound of fresh garden snaps (green beens) with tuscan olive oil & a splash of lemon balsamic & microwave or saute for about 12 min covered  (add 2 tbl. spoons of water, it will steam and tenderize).

Bake your potatoes in the microwave for the time your microwave calls for ( I used 4 large Idaho potatoes).  When cool enough to handle, spit in half, scoop out the potatoes, mash and blend with butter olive oil, salt & pepper to taste.  Re-fill potato shells and top with bacon bits and grated aged cheddar cheese.  Dinner for 6-8.  2 hrs. (longer, but worth it).