Description
The best Mediterranean high‑protein roast chicken you will ever eat!
Why buy those roasted chickens from the store when it is so easy to make your own? Start with a whole organic chicken for a protein-rich meal you feel good about.
Ingredients
Scale
- 1 whole chicken (about 4 lbs), ideally free-range or organic
- 1 lemon (washed and cut into quarters)
Herb Mixture
- 1/2 head garlic, finely diced
- 4 tbsp extra virgin olive oil
- 2 tbsp chopped fresh rosemary (or 1 tbsp dried)
- 2 tbsp chopped fresh thyme (or 1 tbsp dried)
- 2 tbsp chopped fresh oregano (or 1 tbsp dried)
- 1 tsp sea salt
Seasoning
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
Instructions
Prepare the Herb Mixture
- Finely chop the herbs and finely dice the garlic.
- Combine herbs, garlic, olive oil, and 1 tsp of salt in a small bowl. Mix.
Prep the Chicken
- Preheat oven to 400°F (200°C).
- Stuff the cavity with the quartered lemon.
- Gently lift the skin from the breast, back, and legs, taking care not to tear the skin or remove it from the bird. Rub 1 tbsp of the herb and garlic infused oil over the chicken. With a small spoon, scoop the remaining herb mixture under the skin.
- Place breast up on a roasting pan with tray. (The tray is important for allowing the skin to crisp up rather than sitting in fat.)
- Tie the legs with cotton kitchen twine.
- Sprinkle 1/2 tsp of salt, pepper, and paprika over the chicken.
Roast
- Roast uncovered for 70 minutes. Check the chicken for doneness:
- The skin should be a crispy and brown. (Any garlic pieces rubbed on the exterior of the chicken may blacken – don’t worry, this is tasty!)
- The internal temperature should be 180°F.
- The legs should pull off easily from the bird, with no pink showing on the bone.
- Depending on the weight of the chicken, 8 to 15 more minutes of roasting may be required. Check at 5 minute intervals until the internal temperature is 180°F and the skin is crispy and brown.
Serving
- Let rest for 10 minutes before carving.
- Carve and serve.