Roast Chicken

by Alexandra

When I was young, my parents used to buy Rotisserie chickens from the Deli. They were delicious, but somewhat oily. Such is to be expected, I suppose.

This chicken is pretty basic, and it’s really easy! All that’s needed is an oven and some time!

Oven Roasted Chicken

1 whole fryer chicken
1 tablespoon olive oil
1 tablespoon fresh lemon juice
7 garlic cloves, smashed
2 cups water
1 teaspoon sea salt
1 teaspoon italian seasoning
black pepper, to taste
Add the chicken and water to a roasting pan and tie the legs up with kitchen twine. (In all honesty, un-waxed craft store hemp works too.) Drizzle the olive oil over the top, and sprinkle on the garlic, salt, italian seasoning, lemon juice and pepper. Bake in a pre-heated 450 degree oven (covered) for 55-60 minutes, or until the internal temperature reaches 180 degrees. Allow to cool for 20 minutes before slicing. Serve hot.