Lemon and Herb Roasted Chicken
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- 1 roasting chicken, 3 to 5 lbs.
- 1 large lemon, cut into 8 wedges
- 4 to 5 garlic cloves
- 2 tbsp. butter, softened
- 2 tbsp. extra virgin olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped oregano
1Put the chicken breast side up on a rack in large roasting pan. Rub chicken with the peel side of the lemon wedges and then place the wedges and garlic in the chicken cavity. Mix the butter, olive oil, parsley and oregano in a small bowl. Rub on the chicken.
2Rub on the chicken.
Insert a meat thermometer into thickest portion of chicken's thigh. Take care not to touch the bone. Roast chicken, uncovered, at 400 til the meat thermometer registers 180 degrees and the juices run clear, basting frequently. Serves 6 to 8