For a complimentary side dish, serve the lemon chicken with rice that has been seasoned with rosemary and roasted corn.
1/3 Cup Fresh Squeezed Lemon Juice
1 Tsp Grated Lemon Zest
1/2 Cup Olive Oil
2 Cloves Garlic,
1 Tbs Chopped Fresh Parsley*
2 Tbs Chopped Fresh Chives
1 tsp Oregano
1/2 tsp Salt
1/2 tsp Crushed Red Pepper
1 Smart Chicken Whole Fryer
Preheat oven to 400°F
In a bowl combine lemon juice, lemon zest, olive oil, garlic, parsley, chives, oregano salt and crushed red pepper, mixing well.
Place the whole chicken in a gallon size zip-style bag and then pour the marinade over the chicken. Seal the bag and turn it several times, coating the chicken, then place the chicken in the fridge for at least 30 minutes to allow the
Once Chicken has finished marinating, place in a baking dish or cast iron pan. Pour the remaining marinade over the top of the chicken.
Place the chicken in an oven that has been preheated to 400°F and roast the Chicken for 20 minutes.
After 20 minutes, Reduce heat to 350°F and roast for an additional 45-50 minutes.
Baste chicken halfway through cooking.
Remove from oven and allow chicken to rest for 10 minutes before serving.
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