Oven-Roasted Lemon Herb Chicken: A Flavorful Feast!
Ingredients:
- 1 chicken (1.2 to 1.5 kg)
- 1 large lemon
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp rosemary
- 1/2 tbsp black pepper
- Fine salt
- Extra virgin olive oil
Instructions:
- Preparation:
Remove the chicken from the refrigerator ahead of time, ideally keeping it out for about 2 or 3 hours before cooking. - Clean the Chicken:
Clean the chicken by removing any rubber bands from its legs and any remaining feathers or other impurities, practicing “dry cleaning” without using water. Use hands, tweezers, or a kitchen torch if needed. - Season the Chicken:
Generously season the chicken inside and out with salt, making sure it’s well-seasoned. Rub it with olive oil and the mix of spices, both inside and out, massaging the chicken to integrate everything well. Cut the lemon in half and place one half inside the chicken. - Tie the Legs:
Tie the back legs together, also closing the bottom. Use the same string that usually comes with the chicken, ensuring it remains closed so that it does not dry out during cooking. - Preheat the Oven:
Preheat the oven to 180ºC (356ºF), using both the upper and lower heat sources, without the fan, for about 10 or 15 minutes. - Prepare for Roasting:
Cut off the tip of the remaining lemon half, so it can stably support the chicken during the roasting process and add extra flavor to the sauce. Place it cut side up in the middle of an ovenproof tray. - Roast the Chicken:
Place the chicken on the lemon with the breasts facing down and roast for 60 minutes. - Turn the Chicken:
Carefully turn the chicken over, placing it back on the lemon, and baste it with its juices. Roast for an additional 30 minutes. - Grill:
Switch the oven to grill mode and grill the chicken for about 5 minutes until it’s golden brown and crispy.
Serving Suggestions:
Serve this flavorful oven-roasted lemon herb chicken with a side of roasted vegetables, a fresh salad, or creamy mashed potatoes for a well-rounded and satisfying meal!
