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Whole Roasted Chicken Oreganata
Chicken Oreganata made with a whole roaster chicken basted with oregano, garlic, lemon juice and olive oil; then roasted until golden brown.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 5 min🔥 Cook: 1h 45m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- dutch oven
- oven
- bowl
📝 Preparation Steps
1
Start by preheating the oven to 350 degrees F. Remove any innards from the roaster chicken, rinse under cold water, pat dry; then place in a roasting pan or Dutch oven.
2
In a small bowl, combine the oregano, parsley, garlic powder, salt, pepper, lemon juice and olive oil. Mix well; then baste on top of the chicken making sure to coat the top, wings and legs.
oregano1 tablespoonparsley1 teaspoongarlic powder1 teaspoonlemon juice3 tablespoons
3
Cook the chicken ⏱️ 15 minutes per pound without basting in between so the topping stays on as much as possible. Remove from the oven; then allow to rest ⏱️ 5-10 minutes before carving.
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