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Kittencal's Greek Lemony Garlic Whole Roasted Chicken

Created by KittenCal on August 4, 2011

6 tablespoons fresh lemon juice
1 1/2 tablespoons dried oregano (can use more, rubbed between fingers to release the flavors)
2 teaspoons seasoned salt(can use white salt, seasoned is better)
1 teaspoon fresh ground black pepper (you can use more)
1 1/2 teaspoons garlic powder
2 whole lemons (pricked all over with a fork)

Step 1: Rub inside cavity of chicken with 3 tablespoons soft butter.
Step 2: Using a sharp knife, cut 16 small slits all over the chicken.
Step 3: Place one halved garlic clove in each slit (you can use more garlic if you like).
Step 4: Place chicken on a rack in a shallow roasting pan (chicken must be on a rack).
Step 5: Place the 2 whole lemons inside the cavity (make certain to poke holes all over the whole lemons using a fork)
Step 6: Using a cotton string tie the legs together
Step 7: Pour 1 can of broth over chicken, then pour the remaining can into the pan.
Step 8: In a bowl combine 3 tablespoons oil with 3 tablespoons melted butter and lemon juice; pour half over chicken.
Step 9: In a small cup or bowl combine the oregano with seasoned salt, black pepper and garlic powder, then sprinkle over chicken.
Step 10: Cover with foil and bake in a preheated 350 degrees F oven (lowest oven rack) for 2 hours.
Step 11: Remove from the oven, then drizzle remaining oil mixture and broth over chicken, then baste with pan juices, then continue baking uncovered for another 1 to 1-1/2 hours or until a meat thermometer reads 180 degrees F (basting several times during cooking).
Step 12: Cover and let stand for 10 minutes before serving.
Step 13: Serve with pan juices if desired.