Lemon Herb Roasted Chicken
A quintessential Mediterranean staple seasoned with fresh oregano, rosemary, and garlic.
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Ingredients
- 4 lbs Whole chicken
- 2 whole Lemons
- 2 tablespoons Fresh oregano
- 1 tablespoon Fresh rosemary
- 6 cloves Garlic cloves, minced
- 0.25 cup Extra virgin olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 large Yellow onion
- 2 tablespoons Butter, softened(optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and pat the chicken completely dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, minced garlic, chopped oregano, chopped rosemary, salt, and pepper.
- 3
Slice one lemon into rounds and the onion into thick wedges, then place them in the bottom of a roasting pan.
- 4
Carefully loosen the skin over the chicken breast and rub the herb oil mixture directly onto the meat and all over the skin.
- 5
Stuff the cavity of the chicken with the remaining lemon (halved) and any leftover herb sprigs.
- 6
Tie the legs together with kitchen twine and tuck the wing tips under the body for even cooking.
- 7
Roast the chicken for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- 8
Remove from the oven and let the chicken rest for at least 15 minutes before carving to keep the juices inside.
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