Greek Lemon Chicken
%20[from%20KalynsKitchen.com] "Pin on Pinterest")
Ingredients:
Whole chicken, about 4-5 pounds
Marinade Ingredients:
1/3 cup olive oil, good quality
1/4 cup lemon juice
1 T Greek seasoning, see note below
1 tsp. grated lemon zest (optional but recommended)
Salt and fresh ground pepper to taste
Instructions:
I usually tie the chicken with string, but you don't have to. Mix marinade ingredients in measuring cup. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge all day.
Preheat oven to 450F drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)
Roast about 25 minutes, then turn breast side up and baste with pan juices. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes before carving.
Preheat oven to 450F drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)
Roast about 25 minutes, then turn breast side up and baste with pan juices. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes before carving.
Comments
Post a Comment