Ingredients

The following ingredients have 4 Servings
  • 1 whole roasting chicken
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced fresh thyme
  • 2 tablespoons finely minced fresh rosemary
  • 2 tablespoons finely minced fresh chives
  • 2 tablespoons finely minced fresh oregano
  • 4 finely minced garlic cloves
  • Zest and juice of 1 lemon
  • ½ cup olive oil + 2 tablespoons
  • sea salt and pepper to taste

Instruction

  • Preheat the oven to 375°.
  • Remove the backbone from the chicken using sharp kitchen shears or a sharp chef’s knife. Reserve the backbone in a storage container in the freezer for chicken stock later. Set aside.
  • In a medium-sized bowl, whisk together the herbs, garlic, lemon, olive oil, salt, and pepper until combined to make a chimichurri-style sauce and set aside.
  • Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt, and pepper.
  • Drizzle on half of the lemon herb sauce.
  • Place it in the oven and bake it skin side up for 50 minutes.
  • After 25 minutes, turn the chicken pan around so that it cooks evenly on all sides.
  • After the 50 minutes is up, turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.
  • Serve the chicken with the remaining lemon herb sauce.