Lemon-Oregano Roasted Chicken

Name: Lemon-Oregano Roasted Chicken
Yield: 6 servings
Ingredients: 1 (4 ½–7 lbs.) roasting chicken; 1/3 cup lemon juice; 1/4 cup olive oil; 1 large clove garlic, minced; 1 TB. minced fresh oregano, or 1 tsp. dried; 2 tsp. minced fresh basil or 1/3 tsp. dried; 3/4 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6 servings

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Ronnie's Notes

This is but one of many variations on roasted chicken, perfect with Mashed Potatoes or cooked white rice, steamed sugar snap peas or broccoli.

Difficulty: Intermediate

Ingredients

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Scale Recipe

1 (4 ½–7 lbs.) roasting chicken
1/3 cup lemon juice
1/4 cup olive oil
1 large clove garlic, minced
1 TB. minced fresh oregano, or 1 tsp. dried
2 tsp. minced fresh basil or 1/3 tsp. dried
3/4 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper

Instructions

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Preheat the oven to 400°F.

Remove the plastic bag of giblets from inside the bird.

Wash the giblets and put them in the roasting pan if you want to eat them.

Otherwise, freeze them for when you want to make stock.

(See the “Soups” recipe section for a stock recipe.) Wash the chicken inside and out.

Place the chicken breast-side down on a rack in a roasting pan.

Combine the remaining ingredients in a small bowl and pour the mixture over the chicken.

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