This is a very simple recipe. You will need a few ingredients and 1 whole (organic would be great ) chicken. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with the oil mixture and add a few aromatics, if you want to roast for a few minutes on high heat, then finish on low. Use any leftover meat in a chicken salad sandwich.
Good luck and enjoy 😉
Ingredients:
Makes 5-6 servings:
- 1 roasting chicken 4 1/2 lb (2.25-2.75kg)
- olive oil for coating ( 4-5 tbsp)
- 1/4 cup (60 ml) fresh lemon juice
- 4 teaspoons minced fresh oregano (or 2 tsp dried)
- sea salt and freshly ground black pepper
- 1 lemon sliced into rounds
- 1 stalk celery, chopped
- 1 big yellow onion, chopped (red is fine too )
- 3 garlic cloves, chopped
- 2 fresh rosemary
- chopped Italian parsley for garnish
Directions:
1. Rinse the chicken under cold water discarding the giblets, and pat dry with paper towels. Remove and discard any loose fat. Place the chicken breast side up, in an oiled heavy roasting pan just large enough to hold it comfortably.
2. In a small bowl, stir together reserved lemon juice, olive oil, salt, and pepper, and oregano, pour over the chicken. Rub a well inside and out. Set aside about 30 minutes. 
3. Preheat the oven to 400F (200C)
4. Chop the onion, celery, and garlic. Arrange the veggies around the chicken and place the lemon slices over the chicken.
5. When the oven is ready to cook roast the chicken for about 30 minutes. Then turn down the heat to 350F. Cook the chicken until the leg joints move easily and the juices run clear when a thigh is pierced with a knife. About 1 hour. An instant-read thermometer inserted into the thickest part of the thigh ( but not touching bone) should read 170F, (77C). Turn the veggies once during roasting.
6. Transfer the chicken to a carving board, cover loosely with aluminum foil, and let stand for minutes. Carve the chicken and arrange it on a warmed platter. Garnish with parsley and serve with salads, and rice or noodle.
I served this chicken with oven-roasted asparagus parmesan, homemade cranberry sauce, and roasted veggies. My husband said it’s very juicy and yummy. That is why I didn’t make gravy. I’m glad my family liked it.
Hope yours too 😉
Note: Use the pan drippings from this recipe for making basic gravy. Make sure every 15 minutes to brush the chicken softly with the juice of the chicken.
Enjoy 😉
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