Lemon and Oregano Roast Chicken

I can't tell you how divinely my house smelled when I was roasting this chicken. It was all I could do to keep my hands out of it when it was cooled and out of the oven, while I was trying to separate it for the week's meals.

I had a few meals in mind when I decided to make this chicken and I had originally wanted to buy a whole chicken to roast, then almost fell back on buying an already cooked rotisserie chicken. But, I was out for a budget buy this time and saw a pack of 5 bone-in chicken breasts marked down to under $4 and decided that would get me the most bang for my buck. The chicken breasts cooked up just as well as a whole chicken would have, tasted out of this world and cooked in a lot less time than a whole chicken would.

This simple, easy to prepare chicken would be a great addition to any number of dishes, or you can simply enjoy it by itself, along side some crusty bread and steamed veggies. Check back soon to see the other dishes I used this chicken in!

Lemon and Oregano Roast Chicken
1 whole chicken, or bone-in chicken breasts; about 3-4 lbs. (rinsed and patted dry)
1 lemon (quartered)
4 sprigs fresh oregano (optional)
4 cloves garlic, whole
1 lemon (zest and juice)
2 tablespoons fresh oregano (or 2 teaspoons dried)
2 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon salt
1 teaspoon pepper

Preheat oven to 350 degrees F.

If you're using a whole chicken, place in a roasting pan and fill the cavity with the lemon quarters, oregano sprigs and garlic. If you're using bone-in chicken breasts, line a cookie sheet with foil and arrange the chicken breasts on top. Arrange the lemon quarters and whole garlic cloves around the chicken.

Mix together the lemon zest, juice, oregano, garlic, oil, salt and pepper in a small bowl. Gently loosen the skin on the chicken and, without tearing the skin, rub the mixture underneath it as much as possible.

Roast chicken in preheated oven until done and juices run clear; about 1 1/2 - 2 hours for a whole chicken and about 35-45 minutes for chicken breasts.

Remove from oven and let rest for 20 minutes


SOURCE:Closet Cooking