Kitten’s Greek Lemony Garlic Whole Roasted Chicken

Test Kitchen Notes; make certain to baste the chicken while cooking several times and remove the foil the last half of cooking time to crisp up the skin, do not omit the 2 whole lemons in the cavity they add lemon flavor and keep the chicken moist while cooking and don’t forget to prick both lemons all over using a fork…

Because of the size of the chicken and removing several times to baste during cooking, oven cooking times may vary, to make certain your chicken is cooked to perfection use a meat thermometer  inserted in the breast away from any bones and cook until temperature reaches 180 degrees

Servings 8-10

INGREDIENTS:

1 large roasting chicken (about 5-6 pounds)

3 tablespoons butter, softened

8 large garlic cloves, halved (can use more garlic)

2 (14-1/2 ounces) can chicken broth, divided

3 tablespoons oil

3 tablespoons melted butter

6 tablespoons fresh lemon juice (no bottled for this please!)

1-1/2 tablespoons dried oregano (can use more, rubbed between fingers to release the flavors)

2 teaspoons seasoned salt(can use white salt, seasoned is better)

1 teaspoon fresh ground black pepper (you can use more)

1-1/2 teaspoons garlic powder

2 whole lemons (pricked all over with a fork)

INSTRUCTIONS:————————————

Rub inside cavity of chicken with 3 tablespoons soft butter.

Using a sharp knife, cut 16 small slits all over the chicken.

Place one halved garlic clove in each slit (you can use more garlic if you like).

Place chicken on a rack in a shallow roasting pan (chicken must be on a rack).

Place the 2 whole lemons inside the cavity (make certain to poke holes all over the whole lemons using a fork)

Using a cotton string tie the legs together

Pour 1 can of broth over chicken, then pour the remaining can into the pan.

In a bowl combine 3 tablespoons oil with 3 tablespoons melted butter and lemon juice; pour half over chicken.

In a small cup or bowl combine the oregano with seasoned salt, black pepper and garlic powder, then sprinkle over chicken.

Cover with foil and bake in a preheated 350 degrees F oven (lowest oven rack) for 2 hours.

Remove from the oven, then drizzle remaining oil mixture and broth over chicken, then baste with pan juices, then continue baking uncovered for another 1 to 1-1/2 hours or until a meat thermometer reads 180 degrees F (basting several times during cooking).

Cover and let stand for 10 minutes before serving.

Serve with pan juices if desired.

You will also find this recipe on Recipezazz.com

Related posts:

Kitten’s Greek Roasted Lemon Chicken And Potatoes

Kitten’s Whole Roasted Chicken

Greek Lemony Chicken With Olives Artichokes And Capers

Creamy Lemony Chicken With Angel Hair Pasta

Creamy Lemony Chicken Soup

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