Whole Roasted Chicken with Alonso EVOO

A whole chicken roasted generously with good EVOO is the argument for using quality oil throughout the cooking process — not just as a finish. Here's the method I come back to every time, plus the way I actually cook chicken most often in summer.

Which EVOO to Use for Roasting?

The honest answer: any quality extra virgin olive oil will do the job well here. Heat dampens the more delicate volatile aromatics in EVOO, so you don't need to reach for your finest finishing oil — you just need something that's genuinely good. What you'll still get, even through the heat, is that distinctive richness, aroma, and depth that no neutral oil can replicate.

That said, if I had to choose, I'd go with Alonso Coratina. Stronger, more robust EVOOs with higher polyphenol content and a pronounced peppery character hold up better under heat than lighter, more delicate varieties — the intensity doesn't disappear, it just settles into the dish. Alonso Coratina fits that profile exactly.

Whole Roasted Chicken — Ingredients

• 1 whole chicken, about 1.8kg
• 6 tbsp quality EVOO (we use Alonso Coratina)
• 4 garlic cloves, crushed
• Fresh rosemary and thyme sprigs
• 1 lemon, halved
• Flaky sea salt and cracked black pepper

Method

1. Pat the chicken completely dry with kitchen paper — this is essential for crispy skin. Any surface moisture steams the skin instead of crisping it.
2. Rub the entire bird generously with EVOO, including under the breast skin. Don't be shy — the oil is doing structural work here, not just flavouring.
3. Season inside and out with flaky sea salt and cracked black pepper.
4. Stuff the cavity with lemon halves, rosemary, thyme, and crushed garlic.
5. Roast at 200°C (390°F) for 75–90 minutes, basting with the pan juices every 20–25 minutes.
6. Rest for a minimum of 15 minutes before carving — this is non-negotiable for juicy meat.
7. Deglaze the roasting tin with a splash of water or white wine and pour the oil-enriched pan juices over the carved chicken.

My Favourite Way: Dry Rub + EVOO on the Grill

Honestly? Most of the time when I'm cooking chicken, this is how I do it. No fuss, no marinade time, no stuffing the cavity. Just a dry rub, a pour of EVOO, and a hot grill.

This works brilliantly with spatchcocked chicken, bone-in thighs, or drumsticks — anything that can handle direct heat with enough fat to protect it.

Again, any solid EVOO works here — but a robust oil like Alonso Coratina is particularly good on the grill. The stronger flavour stands up to char and smoke rather than getting lost in it.

The Dry Rub

• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp dried oregano
• ½ tsp flaky sea salt
• ¼ tsp cracked black pepper
• Pinch of chilli flakes (optional)

Method

1. Mix the dry rub together and coat the chicken pieces evenly on all sides.
2. Drizzle generously with EVOO and press it in so the rub adheres.
3. Let it sit for 10–15 minutes at room temperature while the grill heats up — no overnight marinating needed.
4. Grill over medium-high heat, turning every 4–5 minutes, until the skin is charred in places and the internal temperature reads 74°C (165°F).
5. Finish with a final drizzle of Alonso straight from the bottle right off the grill. The fresh oil hits the hot chicken and the aroma is something else.

The EVOO here isn't just for cooking — it's the finish that ties everything together. That final raw drizzle is where a great oil like Alonso Coratina really earns its place.

Serving Suggestions

Both methods work beautifully with a simple green salad dressed with EVOO, crusty sourdough to soak up the juices, or roasted vegetables cooked alongside in the same pan or on the same grill.

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