| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 3 | lb | Whole chicken |
| 2 | Lemons | |
| 2 | tb | Olive oil |
| 2 | Cloves garlic whole | |
| 1 | ts | Dried oregano |
| Or | ||
| 1 | tb | Fresh oregano |
| 1 | ts | Dried marjoram |
INSTRUCTIONS
Bring chicken to room temperature. Remove zest from lemons, slice one and quarter the other. Squeeze the quartered lemon. Mix olive oil, lemon zest, and herbs.Loosen skin on breast and thighs of the chicken and rub some of the oil mixture under skin. Insert the lemon slices under the loosened skin. Fill the cavity with lemon wedges and garlic cloves. Rub remaining oil mixture on skin of chicken.Place in a baking pan just large enough to hold the chicken. Bake at 350 for about 2 hours, until golden brown. Remove from oven and let rest for 10-20 minutes. NOTES : Whole chicken roasted with whole lemons and garlic Posted to MC-Recipe Digest V1 #1033 by -- Mom <clubok@nersp.nerdc.ufl.edu> on Jan 23, 1998
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