| 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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