Thursday, June 23, 2011

Lemon-Garlic Roasted Chicken

This poor chicken.  Its picture posted on the internet with its legs not tied together.  How embarrassing!  It looks quite ridiculous.  But it tasted so good that I had to share the recipe, even when I had no twine to tie those poor legs together.

I've made this chicken several times now, and it is so quick to assemble, and tastes absolutely delicious.  It is perfectly moist and tender every time.  An added bonus?  These whole chickens are a usually a little under $5.00 at my grocery store, and for our family of four, it makes at least two meals.  I love that.

Lemon-Garlic Roasted Chicken

1 lemon, quartered
4 cloves of garlic, cut in half
1 whole chicken
1 Tbs olive oil
salt and pepper
1 tsp oregano

Preheat oven to 350*F.
Have lemon and garlic ready to place in chicken so you don't have to touch knives or cutting boards with "chicken hands".  Remove giblets from chicken, rinse, and pat dry.  Salt and pepper the cavity.  Squeeze lemon quarters into cavity of chicken, then place the actual quarter in as well.  Add garlic to cavity as well.  Place chicken, breast side up, in a roasting pan.  Be sure to sanitize hands and any surfaces or kitchen tools that touch the raw chicken.  Using pastry brush, brush olive oil over entire surface of chicken.  Generously salt and pepper, and sprinkle with oregano.

Roast approximately 1 1/2 hours, or until internal temperature reads 180*.  Remove from oven, tent with foil, and allow to rest 10 minutes before carving.  Gravy may be made with pan juices.

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