Roast Chicken with Garlic, Lemon and Herbs
Nina
ingredients
- 1 roasting chicken 3 1/2-4 lbs
- 1 juicy lemon- quartered
- Kosher or sea salt
- Fresh ground black pepper
- 4 cloves garlic- 2 crushed and 2 minced
- 2 teaspoons dried oregano or chopped fresh rosemary or tarragon
- 1/4 cup olive oil
- 2 TBS fresh lemon juice
- 1 teas. Salt
- 1/2 tea coarsely cracked black pepper
directions
- 1
Basting mixture
- 2
Combine olive oil, lemon juice, 1 teaspoon oregano, minced garlic, 1 teaspoon salt and cracked pepper. Bring to a simmer for 3 minutes and remove from heat.
- 3
Preheat oven to 400 degrees
- 4
Rinse chicken and pat dry with paper towels
- 5
Rub bird inside and out with lemon quarters
- 6
Season with salt and pepper (inside too)
- 7
Place lemon quarters, 2 garlic cloves and 1 tea oregano in the cavity of the bird.
- 8
Brush chicken with some of the basting mixture
- 9
Place bird breast up on a roasting pan, place in oven.
- 10
Roast until juices run clear when leg is pierced (about 1 1/4 hours- 1 1/2 hours) Do not overcook. You may have to cover the bird with a loose piece of tinfoil for the last 20-30 minutes to keep the skin from burning.
- 11
After removing chicken from oven, let it sit for 5-10 minutes.
Source: Kristine Schmidt Boehnen
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