Oreganato Roasted Chicken
Makes:
8 servings
Total Time:
2 hr 10 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 lemons
- 1/2 cup Italian-seasoned dry bread crumbs
- 1/4 cup finely diced red pepper
- 2 minced garlic cloves
- 2 tsp. dried oregano
- 2 tsp. lemon zest
- 3 Tbsp. olive oil
- 1 roasting chicken (7-8 lb.)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
make it
Preheat oven to 350°F. Cut both lemons into 8 wedges, reserve. In small bowl, combine bread crumbs, diced pepper, garlic, oregano and zest. Stir in oil until moistened.
Place chicken in roasting pan. With fingers, separate skin from chicken breast starting from neck. Spread bread crumb mix over breast meat, pat down to smooth. Sprinkle skin with salt & pepper.
Roast for about 1 hr and 40 min or until meat thermometer registers 180°F. Add lemon wedges last 30 min. Let stand for 10 min before carving. Serve chicken with roasted lemon wedges.
Notes
This succulent chicken is worth the time. I serve it with roasted beets and a salad.
