Lemon Oregano Roasted Chicken

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Whisk the lemon juice, garlic, oregano, olive oil, salt, and black pepper into a loose paste.

   Ingredients used: 2.0 gr Black Pepper, 6.0 gr Dried Oregano, 12.0 gr Fine Salt, 16.0 gr Garlic, 60.0 ml Lemon Juice, 45.0 ml Olive Oil

   Cookware: mixing bowl, whisk

3. Step 3

   Pat the chicken dry and place it breast-side up in the roasting pan. Rub it inside and out with the lemon-oregano paste, including beneath the breast skin, then place the lemon halves in the cavity.

   Ingredients used: 1.0 piece Chicken, 1.0 piece Lemon

   Cookware: roasting pan

4. Step 4

   Roast the chicken at 220°C until the skin begins to brown.

   Timer: 20 min (fixed)

   Cookware: oven, roasting pan

5. Step 5

   Reduce the oven temperature to 190°C and continue roasting until the thickest parts of the breast and inner thigh reach at least 74°C without touching bone.

   Timer: 55 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

6. Step 6

   Transfer the chicken to a cutting board and rest it before carving.

   Timer: 15 min (fixed)

   Cookware: Carving Knife, cutting board