Oven Roasted Chicken

A whole roasted chicken is one of those skills I think everyone should have in their back pocket. I keep mine simple with mojo marinade, garlic, lemon and lots of butter tucked under the skin.

The house smells incredible while it cooks, and you end up with dinner plus leftovers for days. It’s humble but it never disappoints.

Oven Roasted Chicken

Ingredients:

• Whole chicken (I used a 5 lb chicken)

• Smoked paprika

• Whole Lemon

• Mojo Marinade (or your favorite herb marinade)

• Oregano

• Fresh garlic, peeled and smashed with a knife

• Half an onion

• S + P

• Butter, about 4 tbsp, cut into thin squares

• Olive Oil

Instructions:

1. Preheat oven to 400 F. Line a baking tray with parchment paper, or lightly grease a roasting pan or a dutch oven (like I did)

2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Rinse the chicken in a water/vinegar mix (the ratio I use is 1 cup of water to 2 tbsp vinegar) Pat dry with paper towels.

3. In a small bowl, mix the Mojo, smoked paprika and oregano

4. Salt the Chicken all over, inside and outside the cavity. Then add the olive oil and the marinade and make sure all of the chicken is covered (including under the skin). Cut the lemon in half and drizzle the juice all over the chicken and do not discard the lemon.

5. Place the lemon inside the cavity along with the garlic and onion. Tie the drumsticks together using twine or parchment paper.

6. Slide the pieces of butter under the chicken breast skin, sprinkle pepper all over and then transfer it to the oven, breast side up.

7. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.