Chicken Roast: Simple & Easy

Love Your Chicken? You Will Love this Recipe

I remember my mother making this recipe once a week and it being my favorite way she prepared chicken. It always came out juicy and tender without the help of sauce or gravy. I decided to try it out because I was expecting a few people over and I needed something quick and easy to make after work. I made my legendary lemon wedged, oven baked potatoes and my classic Dijon-dressing salad to accompany it. Let’s just say it turned out to be one of my greatest feasts yet.

Ingredients:

• One whole chicken
• 2 Lemons – just the juice is required
• Salt
• Pepper
• Oregano
• 2 tablespoon olive oil

One should always remember to buy their chicken at their local butcher!

If you are squimmish about removing the head, ask your butcher to do it.

This chick sure needed a pedicure lol! Remove those as well.

Servings: One chicken usually feeds around 4-5 people with sides.

Cooking Directions:

1. Preheat your oven to 450 degrees.

2. Coat the bottom of your casserole with olive oil.

The best oil is olive oil, but to avoid stinking, you can use any oil for this purpose.

3. Coat the chicken with lemon juice.

Don't be shy to lemon it up, it adds great flavor!

4. Cover the chicken with salt, pepper, and oregano.

Spiced up chicken

5. If you have potatoes, stick them in the casserole with your chicken.

Ready for the oven!

6. Cover and cook for about an hour. Chicken is ready when the meat thermometer is at 180ºF (83ºC).

7. When chicken is ready, turn up the heat to 600ºF and uncover to add a crispy layer on the top.

Once the chicken was ready, I totally stopped taking pictures and started serving the food . This is not the last time I make my mom’s chicken roast. I will update my pictures on my second run at it.