INGREDIENTS:
4 lbs Whole Roasting Chicken
10 Garlic (clove, chopped)
2 Lemon (juiced)
1/3 cup Extra Virgin Olive Oil
1 tbsp Greek Seasoning
1 tbsp Sea Salt
DIRECTIONS:
Combine all the ingredients in a resealable bag or large container with a lid. Coat the chicken thoroughly with the marinade. Seal or cover and refrigerate for at least 30 minutes or overnight.
Let the chicken sit at room temperature for 15 minutes before cooking.
Preheat the oven to 400ºF (205ºC). Line a rimmed baking tray with parchment paper. Place the chicken on the tray and spread any remaining marinade on top.
Place in the oven and cook until the chicken is no longer pink at the bone and the juices run clear, about 75 to 90 minutes.
Let the chicken rest for 10 to 15 minutes. Carve into pieces and divide evenly between plates. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one cup of chicken.
More Flavor
Reduce the cooking juices in a small pot and drizzle over each serving.
Cooking Time
The cooking time of the chicken will vary depending on the size. You can use a meat thermometer and cook the chicken until its internal temperature reaches 165°F (74°C).
Serve it With
Roasted vegetables, potatoes, a salad and/or your favorite grains.
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