Oven Roasted Chicken

One Whole Chicken (With Backbone And Giblets Removed) Cut Into Eight Pieces

Tip: Put the giblets and the backbone in a plastic storage bag. Freeze and use for chicken stock at a later date.

The Juice From 1/2 Lemon

Two Cloves Of Minced Garlic

1/3 Cup Of Olive Oil

One Tablespoon Of Chopped Fresh Italian Parsley

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Fresh Ground Black Pepper

Preheat the oven to 375 degrees.

Evenly divide and then place the  pieces of minced garlic under the skin of each piece of chicken. By placing the garlic under the skin, it will insure that the garlic does not burn in the oven and become bitter.  Brush each piece of chicken on both sides with the olive oil and lemon juice. Season each piece of chicken on both sides with salt and pepper. Evenly sprinkle the parsley on the top of each piece of chicken.

Place the chicken in a roasting pan after spraying the pan with cooking spray.

Roast the chicken in the pre-heated oven for 1 1/2 hours or until the chicken is browned.

Serve with lemon wedges.

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