Roasted Chicken Lemon Oregano (Printable)
Tender chicken enriched with zesty lemon and aromatic oregano, roasted for a flavorful main dish.
# What You Need:
→ Poultry
01 - 1 whole chicken, approximately 3.3 lbs, giblets removed
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
04 - 3 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Aromatics
08 - 1 large onion, cut into wedges
09 - 1 lemon, sliced
10 - 4 sprigs fresh oregano (optional, for garnish)
# How To Make It:
01 - Set the oven temperature to 400°F and allow it to fully heat.
02 - Combine olive oil, chopped oregano, minced garlic, lemon zest, lemon juice, salt, and black pepper in a small bowl, stirring until well blended.
03 - Pat the chicken dry with paper towels. Evenly rub the marinade over the entire chicken, including beneath the skin and inside the cavity.
04 - Fill the chicken cavity with half of the onion wedges and several lemon slices.
05 - Place remaining onion wedges and lemon slices in a roasting pan. Set the chicken breast-side up atop them.
06 - Roast for 1 hour and 10 minutes, basting occasionally with pan juices, until the skin is golden brown and the internal temperature in the thickest thigh registers 165°F.
07 - Cover the chicken loosely with foil and let it rest for 10 minutes to redistribute juices.
08 - Adorn with fresh oregano sprigs if desired, and serve accompanied by pan juices.
# Expert Suggestions:
01 -
- The whole kitchen smells incredible from start to finish, which is honestly half the pleasure.
- It looks far more impressive than the effort it actually requires.
- Leftovers shred easily for salads or grain bowls the next day.
02 -
- Don't skip the resting period, even though everything smells done and you're hungry; it actually matters for texture.
- Basting isn't complicated, but it's what transforms a cooked chicken into a restaurant-quality one with skin that actually crackles.
03 -
- Marinating the chicken for a few hours or overnight before roasting deepens the flavors and makes the seasoning more pervasive throughout the meat.
- A meat thermometer removes all the guessing and anxiety about whether your chicken is done, so it's worth having one if you don't.