Roasted Lemon Chicken

Roasted Lemon Chicken


  • One 4 to 5 pound roasting chicken

  • 1/4 cup of extra-virgin olive oil

  • 2 Tbls of butter

  • 3 lemons

  • 2 Tbls of lemon zest

  • 1 tsp of dried oregano

  • 2 cloves of garlic, chopped

  • 1/4 cup of fresh parsley, chopped

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper


  • Pre-heat the oven to 400 degrees.

  • Separate the skin on top of the chicken to form a pocket.

  • Place a couple of pats of butter and slices of lemon under the skin of the chicken.

  • Rub the chicken all over with the olive oil and season with salt, pepper, garlic, lemon zest and oregano.

  • Squeeze the remaining lemon all over the top.

  • Sprinkle with parsley.

  • Place the chicken on a v-shaped rack in a roasting pan.

  • Roast for around 20 minutes.

  • Reduce the heat to 375 degrees and roast for 40 minutes more until juices run clear.

    Plate the chicken and spoon the remaining juice from the pan over the top.

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