Cheers to a happy and healthy New Year! Our resolution for 2015 is to share with you our love and passion for all things olive oil be it new recipes or adding olive oil to your beauty routine. So as well as our monthly newsletter, which you can sign up for at the bottom of this page, we’ll be adding new healthy, delicious, and beautifying ideas here! To start you off here is a super basic chicken recipe that you can use with your favorite EN Olivier products!




Roasted Chicken with Balsamic Vinegar

1/4 cup E·O·Olivier balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons E·N·Oliver olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.


All our love,

The Ladies of EN Olivier