Olivia and all of us at the Colavita Family love Christmas and its atmosphere, especially the traditional holiday dishes—like our roasted spring chicken, revisited with pomegranate and glaze.
For this recipe, we used our Original Glaze with Balsamic Vinegar of Modena, which adds depth and a surprising sweet-and-sour finish.
Ingredients for 2 servings:
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1 spring chicken
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1 medium golden onion
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½ lemon
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2 sprigs rosemary
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2 sprigs wild thyme
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1 clove garlic
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1 fresh fennel bulb
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1 pomegranate
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1 bunch of arugula
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1 tablespoon Colavita Original Glaze
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Colavita Extra Virgin Olive Oil
Wash the chicken and pat dry with paper towels.
Preheat the oven to 180°C (356°F), fan-assisted.
Clean and roughly chop the onion.
Fill the cavity of the chicken with a pinch of salt, lemon, onion, and half of the herbs.
Season the outside with salt and pepper, and place it in a roasting pan over the remaining herbs. Drizzle with 1 tablespoon of olive oil, then roast for about 45–50 minutes.
Meanwhile, prepare the salad: wash and dry the arugula, removing tough stems. Cut the pomegranate into quarters and carefully remove all seeds. Finely slice the fennel and mix it with the arugula and pomegranate seeds. Dress with 1 tablespoon of olive oil and 1 tablespoon of glaze.
To check if the chicken is cooked, make a small cut in the thigh: if the juice runs clear, it’s done; if it’s reddish, return to the oven for a few more minutes.
Serve the roasted chicken with the salad, garnishing with extra glaze.