Herb Roasted Chicken
Oven Temp: Preheat oven to 400 ⁰ F
1 whole fryer chicken
3 tablespoons extra virgin olive oil
1 lemon, juice ½ and use the other half inside the bird
1 teaspoon fresh or dried marjoram
1 tablespoon plus 1 sprig fresh or dried rosemary
1 tablespoon fresh sage, minced
1 teaspoon sea salt
½ teaspoon fresh ground pepper
- Rinse and pat dry the chicken with a paper towel. Remove and discard any cavity contents. Place breast up in a baking dish.
- Stuff the inside of the chicken with ½ lemon and rosemary. Squeeze the lemon inside the chicken as you add it to the cavity of the bird.
- In a small mixing bowl, combine the olive oil, lemon juice, marjoram, rosemary, sage, sea salt and pepper. Blend all ingredients until well combined. Lift the skin away from the breast meat at the tail end of the bird and stuff some of the olive oil and herb mixture under the skin for extra flavor and moisture.
- Place in the preheated oven for 30 minutes then reduce heat to 350 ⁰ F for approximately 1 hour. Depending on the size of your chicken give or take 15-20 minutes. Baste every 30 minutes to ensure a golden brown bird.
Seasoning goes UNDER the skin… oh my goodness, thank you for teaching me that!