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Add a photoServings: 10
Ingredients
- 1 roasting chicken (2 1/2 to 3 lbs.)
- Salt and freshly grnd pepper
- 1/4 c. extra virgin olive oil
- Juice of 1 1/2 lemons
- 1 1/2 teaspoon oregano
- Sliced tomatoes and cucumbers for garnish
Directions
- Wash, dry, and truss the chicken, then season inside and out with salt and pepper. Whisk the extra virgin olive oil, lemon juice, and 1 tsp. of the oregano in a small bowl and brush over the chicken. Place the chicken in a shallow pan and roast in moderate oven (350 degrees) for 1 1/4 hrs, turning every 20 min and basting with the remaining marinade. Sprinkle the remaining oregano on the chicken and serve hot, garnished with tomatoes and cucumbers.
- This dish is nice served with potatoes, that may be roasted with the chicken. Peel and quarter 4 to 5 medium potatoes (or possibly 10 small, round ones). Season with salt, pepper and the juice of 1 lemon and set around the chicken after the first 20 min of cooking. Add in 1 c. of warm water and continue cooking till fork tender. After chicken is removed, turn oven up to 400 degrees; turn potatoes once, baking for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 10 servings | |
| Calories 318 | |
| Calories from Fat 216 | 68% |
| Total Fat 24.04g | 30% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 87mg | 4% |
| Potassium 289mg | 8% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.58g | 0% |
| Protein 23.17g | 37% |
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