Lemon Roasted Chicken

Here is a lemony twist on making a roasted chicken.

• 1 – 5-6 lb. roasting chicken
• 5 lemons
• Dried oregano
• 1 TBS Kosher salt
• Pepper to taste
• Extra virgin olive oil

Simple Steps:

1. Preheat oven 425 degrees F.
2. Cut ends of 4 lemons and cut lemons in half.  Arrange in roasting pan as seen in picture below.  Sprinkle oregano over the lemon halves.
3. Rinse chicken and pat dry.
4. Place chicken over lemon halves.
5. Cut remaining lemon into 4 wedges.  Sprinkle oregano over the wedges.  Insert wedges into the cavity of the chicken.
6. Drizzle chicken with olive oil.  Add salt and pepper to chicken.
7. Roast chicken for 1 ½ hours or until internal temperature is 165 degrees F.
8. Remove from oven.  Place chicken on a serving dish.
9. Create an aluminum foil tent to allow the chicken to finish cooking and the juices to remain in the chicken.  Allow the chicken to sit in the tent for 20 minutes.  Don’t allow the tent to touch the chicken.
10. Remove the tent.  Squeeze lemon halves over the top of the chicken.  Remove lemon wedges from inside the chicken.
11. Carve and serve.
12. Enjoy.