Ingredients

The following ingredients have 4 Servings
  • 1/4 cup loosely packed fresh rosemary leaves
  • one orange, zested
  • one lemon, zested
  • juice of 1 lemon
  • juice of half and orange
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon fresh ground pepper
  • 1 whole organic chicken, patted dry (about 5 lbs)

Instruction

  • In a small food processor, combine rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic.
  • Pulse a few times until it looks like pesto.
  • Add olive oil, salt and pepper and pulse to combine.
  • Using your hands, rub lemon-oregano marinade all over chicken.
  • Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don’t forget to get some inside the cavity (where the organs were).
  • Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.
  • Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven.
  • If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter.
  • Roast for ten minutes. Reduce heat to 400°F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours.
  • Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.