3 large lemons
1 tablespoon dried oregano
1/4 cup fresh minced flat leaf parsley
1 tablespoon extra-virgin olive oil
One cut up 3 1/2 pound chicken (preferably organic)
Salt and pepper to taste
Preheat the oven to 350°F.
Combine the zest and juice of two lemons in a large shallow glass pan. Stir in the oregano, parsley, olive oil, salt and pepper. Set aside.
Toss the chicken in the marinade. Cover and refrigerate for at least 1 hour or overnight.
Transfer the pieces to a lightly oiled baking pan. Roast until an instant read meat thermometer inserted into the thickest part of the chicken registers 165°F. This could range anywhere from 35 to 45 minutes depending on your oven. Transfer the chicken to a serving dish. Cut the remaining lemon into wedges and arrange around the chicken.
Cook’s Secret: Room temperature citrus such as lemons will yield more juice if rolled under your hands on a counter top first before cutting.
This recipe is featured on show 2117 – Five ingredient Favorites.
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