Imagine a roast chicken so incredibly tender and bursting with Mediterranean flavors that it transforms an ordinary dinner into a culinary journey. This Lemon Oregano Roast Chicken isn't just a recipe; it's a gastronomic experience that will transport you straight to the sun-drenched islands of Greece with every single bite. Prepare to impress your family and friends with a dish that looks professionally prepared but is surprisingly simple to master.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 whole chicken (about 1.5 kg)
- 2 lemons, quartered
- 4 cloves garlic, minced
- Fresh oregano, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Position the oven rack in the middle of the oven.
- Pat the chicken dry completely with paper towels to ensure crispy skin. This step is crucial for achieving golden, crisp exterior.
- In a small bowl, mix minced garlic, chopped fresh oregano, salt, and pepper with olive oil to create a fragrant herb paste.
- Gently separate the chicken skin from the meat using your fingers, being careful not to tear the skin. Spread the herb mixture underneath the skin, massaging it into the meat.
- Stuff the chicken cavity with quartered lemons, which will infuse the meat with bright, citrusy flavor during roasting.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet. Drizzle additional olive oil over the skin and season generously with salt and pepper.
- Roast the chicken in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20-25 minutes to keep the meat moist and enhance the golden color of the skin.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Carve the chicken and serve hot, garnishing with additional fresh oregano and pan drippings if desired.
Tips
- Temperature is Key: Always let your chicken come to room temperature before roasting to ensure even cooking and prevent dry meat.
- Moisture Magic: Pat the chicken completely dry before seasoning to achieve that irresistibly crispy, golden skin that will make everyone at the table swoon.
- Herb Distribution Technique: Gently separate the skin from the meat and massage the herb mixture directly onto the meat for maximum flavor infusion.
- Basting Brilliance: Regular basting (every 20-25 minutes) is the secret to keeping your chicken incredibly juicy and developing a beautiful, rich color.
- Resting Matters: Never skip the resting period! Letting the chicken rest allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Thermometer Trust: Always use a meat thermometer to check doneness. The magic number is 165°F (74°C) at the thickest part of the thigh.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 30g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 90mg
