Lemon Herb Roasted Chicken
for the Chicken:
• Zest of a whole lemon
• Juice of ½ a lemon
• 1 tablespoon of finely chopped fresh rosemary
• 1-½ tablespoons of finely chopped fresh thyme
• 1teaspoon of dried oregano
• 4 tbsp olive oil
• 1 -2 teaspoon Sea Salt
• 1/2 to 3/4 teaspoon Freshly cracked Pepper
Preheat oven to 350º. Rinse the chicken and discard the giblets.
Place the chicken on a clean surface. Pat dry with some paper towels.
Meanwhile, take the pan that you’ll be roasting the chicken in and add ½ cup of water
In a bowl, add chopped thyme, lemon zest, rosemary, oregano, salt and pepper to the 2 to 3 tablespoons olive oil. Mix well. You will rub this under the chicken skin to spread in and on the chicken. Reserve the last bit of olive oil to rub into the skin of the chicken.
With your fingers, loosen the skin on the chicken breasts, legs, and thighs. Rub the herbed mixture into the meat, under the skin (try not to tear all of the skin while doing this.). Be sure to rub the back of the chicken with the oil mixture, and even the cavity of the chicken. You also want to rub the skin of the chicken with the mixture to. I ended up having enough for the whole bird, but if needed, add a bit more olive oil. The oil is mostly to help the chicken brown, add crispness, and a little moisture.
Place the chicken, breast side up in a roasting pan.
Roast until an instant-read thermometer inserted into a thigh registers 180ºF which is about 2 hours into the cooking, or if you’re using the purdue roaster chicken, it should tell you when it’s done. Another way to check if it’s done is by inserting a fork in the chicken. The fork should go in easily and the juices in the chicken should run clear.