Because chicken is a frugal meat for a family of 7, I use a lot of easy chicken recipes in my menu planning. I prefer using whole chickens for dinner recipes and saving the carcass to make chicken stock for soup, rice, and sauces to stretch our chickens as far as I can.
This is one of my favorite chicken recipes because of the combination of garlic and lemon juice. In my opinion, one can never have too much garlic. That would be like saying Mozart’s music has too many notes. I rest my case. The marinade makes a wonderful gravy for rice or potatoes. When the carcass is picked clean, save it in the freezer along with the giblets to make chicken stock.
Tip: To save time, you can make up the chicken with the marinade ahead of time, and freeze it in a gallon freezer bag.
- one whole organic chicken rinsed with giblets removed and set aside for stock
- 1 head of garlic, prepped and minced
- ½ cup lemon juice
- ¼ cup olive oil
- 2½ T Dried Oregano
- 2 T Pepper
- 2 tsp Salt
- Preheat oven to 450 degrees.
- Place the whole chicken in a roasting pan.
- Mix the garlic, lemon juice, olive, and spices in a cup, and pour over the whole chicken.
- When the oven is preheated to 450 degrees, put the chicken in the oven and reduce the temperature to 350 degrees.
- Roast the chicken for 20 minutes per pound. Baste frequently with the drippings from the pan. I usually baste every 15 minutes or so.
- When the chicken is done, transfer the chicken to a platter or cutting board and make gravy from the pan drippings.