.Rather than cut up the chicken, I decided to roast it whole. Instead of mixing all the herbs and spices with olive oil, I omitted the oil and used the rest of the flavorings as follows:
Lemon-Oregano Roast Chicken
Ingredients:
1 whole chicken
1-2 cloves garlic, minced
1-2 teaspoons oregano
1-3 tablespoons lemon juice
salt
pepper
Cooking Steps:
Preheat oven to 375 degrees.
1. Trim excess fat from chicken. Remove giblets, and rinse chicken thoroughly. You may remove skin if you wish, but you will then need a couple of tablespoons olive oil to prevent chicken from being dry.
2. Place chicken in roasting pan. I always include the giblets to the side - I love giblets.
3. Sprinkle lemon juice all over chicken. If you have removed the skin, sprinkle olive oil as well.
4. Place about half of your garlic and some of the oregano into cavity of chicken. Sprinkle the remainder of both the garlic and oregano onto outside of chicken. Sometimes, I take a knife and poke little holes in the chicken and insert some garlic pieces.
5. Place in oven. Here is where I go astray from traditional roasting technique. I cover the chicken for the first 15 -20 minutes to seal in the juices. Then I uncover and continue to roast for about another 30 minutes. I like to baste the chicken a few times while roasting so as to have a nice moist chicken. (Cook's treat: the giblets get done before the rest of the chicken, so I remove them and eat them as my little treat for cooking - hey, I need to taste how it's coming along, don't I?)
To test for doneness, insert knife into thickest parts of chicken. Remove knife and press chicken so as to make juices run. They should be clear, not pink.
During Clean-up:
I debone any leftover chicken and freeze for a later use. Or, I put it in the fridge for sandwiches, etc.
Notes:
Remove skin before or after roasting...
Many roasting recipes for low fat cooking advise roasting chicken with skin on and removing it after the chicken is done. My husband does not really need to watch his fat intake but, he does not like the skin. So, I have tried removing the skin after roasting. My husband complains that this removes all the nice crust of herbs and spices that have been browned by the roasting. He wants that, but not the skin. I like the skin. So, I remove the skin on one half of the breast before roasting...okay, I know I spoil him.
Ingredients:
1 whole chicken
1-2 cloves garlic, minced
1-2 teaspoons oregano
1-3 tablespoons lemon juice
salt
pepper
Cooking Steps:
Preheat oven to 375 degrees.
1. Trim excess fat from chicken. Remove giblets, and rinse chicken thoroughly. You may remove skin if you wish, but you will then need a couple of tablespoons olive oil to prevent chicken from being dry.
2. Place chicken in roasting pan. I always include the giblets to the side - I love giblets.
3. Sprinkle lemon juice all over chicken. If you have removed the skin, sprinkle olive oil as well.
4. Place about half of your garlic and some of the oregano into cavity of chicken. Sprinkle the remainder of both the garlic and oregano onto outside of chicken. Sometimes, I take a knife and poke little holes in the chicken and insert some garlic pieces.
5. Place in oven. Here is where I go astray from traditional roasting technique. I cover the chicken for the first 15 -20 minutes to seal in the juices. Then I uncover and continue to roast for about another 30 minutes. I like to baste the chicken a few times while roasting so as to have a nice moist chicken. (Cook's treat: the giblets get done before the rest of the chicken, so I remove them and eat them as my little treat for cooking - hey, I need to taste how it's coming along, don't I?)
To test for doneness, insert knife into thickest parts of chicken. Remove knife and press chicken so as to make juices run. They should be clear, not pink.
During Clean-up:
I debone any leftover chicken and freeze for a later use. Or, I put it in the fridge for sandwiches, etc.
Notes:
Remove skin before or after roasting...
Many roasting recipes for low fat cooking advise roasting chicken with skin on and removing it after the chicken is done. My husband does not really need to watch his fat intake but, he does not like the skin. So, I have tried removing the skin after roasting. My husband complains that this removes all the nice crust of herbs and spices that have been browned by the roasting. He wants that, but not the skin. I like the skin. So, I remove the skin on one half of the breast before roasting...okay, I know I spoil him.
1 comments:
I just received an email:
"Hi. I saw that you had an adjusted recipe for zesty oregano chicken on your site. I was hoping that you still had the original recipe and wouldn't mind sending it to me. It is one of my favorite recipes just the way it is, but I just moved and can't find it. Thanks for helping a stranger in need."
Here it is just (straight from Betty Crocker's International Cookbook) in case anyone else wants it:
1 whole chicken, cut up
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
lemon slices
1. Preheat oven to 375 degrees.
2. Place chicken in ungreased oblong baking dish/pan.
3. Mix rest of ingredients (except lemon slices) and pour over chicken.
4. Bake for about 30 minutes, basting occasionally.
5. Turn chicken and bake another 30 minutes, basting occasionally until thickest parts of chicken are done. (prick with fork and if juices run clear, chicken is done).
6. Serve with lemon slices.
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