Main Dishesclosetcooking
Lemon and Oregano Roast Chicken
One of the good things about the weekend is that you have time to make big dinners. This weekend I made roasted chicken dinner. This was the first time that I cooked an entire chicken.
👥 4 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- oven
📝 Preparation Steps
1
Fill the cavity with the lemon quarters, oregano sprigs and garlic.
lemon (quartered)1lemon (zest and juice)1prigs fresh oregano (optional)4 sfresh oregano (or 2 teaspoons dried)2 tablespoonsgarlic2 cloves
2
Puree the lemon zest, juice, oregano, garlic, oil, salt and pepper in a food processor.
lemon (quartered)1lemon (zest and juice)1prigs fresh oregano (optional)4 sfresh oregano (or 2 teaspoons dried)2 tablespoonsgarlic2 clovessalt1 tablespoonpepper1 teaspoon
3
Rub the mixture all over the chicken and under the skin of the chicken as much as possible.
chicken (rinsed and patted dry)1 (3 pound)
4
Place the chicken in a roasting pan and let it come to room temperature.
chicken (rinsed and patted dry)1 (3 pound)
5
Roast in a preheated 350F/180C oven until done, about 1 1/2 – ⏱️ 2 hours. (It is done when the juices run clear when you slice just behind the drumstick or when a meat thermometer reads 170F.)
6
Remove from oven and let rest for ⏱️ 20 minutes.
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