1 whole roasting chicken, without skin
4 medium garlic cloves , smashed
1 medium shallots
1 oz fresh oregano (1 sprig)
1 parsley sprigs (1 small bunch)
1 medium lemons , pierced
1 tbsp olive oil
1 pinch black pepper , to taste
1 pinch salt , to taste (optional)
Remove the skin from the chicken.
Stuff the chicken with the aromatics and rub the outside of the bird with the olive oil.
Tuck the legs of the chicken underneath and place on a roasting rack.
Season liberally with salt (optional) and pepper and roast in a 500 degree F oven for 15 minutes.
Turn the oven down to 350 degrees F and cook till the juices run away from the bird clear, approximately 30 minutes.
Let the bird rest and collect its juices.
- Makes 6 servings
- Amount Per Serving
- Calories 211.5
- Total Carbs 2.1g
- Dietary Fiber 0.2g
- Sugars 0.3g
- Total Fat 6.9g
- Saturated Fat 1.4g
- Unsaturated Fat 5.5g
- Potassium 379.7mg
- Protein 32.4g
- Sodium 120.6mg
- Dietary Exchanges
- 1/2 Fat
- 3 1/4 Meat