ROASTED CHICKEN WITH FRESH OREGANO, GARLIC AND LEMON

ROASTED CHICKEN WITH FRESH OREGANO, GARLIC AND LEMON image

Yield 4 Servings

Number Of Ingredients 7

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1 whole chicken (about 3½ to 5 pounds), preferably brined
1 tablespoon minced garlic
2 teaspoons finely chopped fresh oregano leaves
1 teaspoon extra virgin olive oil
Optional: ½ teaspoon kosher salt, divided (if chicken has not been brined)
Juice of ½ lemon, divided
Freshly ground black pepper

Steps:

1. Preheat oven to 375 degrees. Line bottom of a roasting pan with aluminum foil, place roasting rack on top and set aside. If chicken has been brined, drain well and pat dry with paper towels. 2. With your fingers, gently loosen skin from breast, thigh and leg meat. Combine garlic, oregano leaves, olive oil and ¼ teaspoon salt if using. Push mixture under skin onto meat, then smooth skin out. Truss if desired. 3. Place chicken on rack breast-side down. Pour half of lemon juice over chicken. Roast 40 minutes. Carefully turn chicken breast-side up and baste with cooking juices. Pour remaining lemon juice over the top and season with remaining salt if using. Grind pepper over the top. Continue roasting without basting another 40 minutes or until the temperature reaches 180 degrees in the thickest area between leg and thigh. Let rest 10 minutes before carving.