Ingredients
- 4 pound whole chicken (or more)
- 1 teaspoon salt, or less
- 1 teaspoon oregano, crushed
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ cup fresh lemon juice or to taste
- 1 tablespoon margarine, softened (or more
How to Make
-
Step 1: Sprinkle inside chicken (body and neck cavities) with salt and oregano.
-
Step 2: Sprinkle lemon juice all over the outside of the chicken, then cover it all over with the soft oleo.
-
Step 3: Let chicken stand at room temperature 15 minutes.
-
Step 4: Then put breast down on rack in a shallow pan, and roast 20 minutes at 450' F.
-
Step 5: Turn breast side up, reduce heat to 400', roast another 20 minutes. Sprinkle with black pepper.
-
Step 6: Turn once more, reduce heat to 300', continue baking another hour or more, till tender. Thigh joints should move with no effort.
-
Step 7: If the chicken weighs more than 4 lbs., add more cooking time--about 8 minutes for each additional pound.
-
Step 8: Remove to platter, let stand about 10-15 minutes.
Tips & Variations
- String to truss the chicken
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.