Lemon zest adds a tangy bite to your roast chicken!
4 cloves garlic, minced
2 lemon, zested
1 tablespoon dried oregano
2 tablespoons dried rosemary
1 table spoon dried thyme leaves
2 teaspoons black pepper
1 whole chicken
2 tablespoons salt
3 tablespoons olive oil
In a bowl, combine garlic, lemon zest, herbs, and pepper. Set aside.
Preheat turbo broiler to 350ÂºF.
Prepare the chicken: Rinse and pat dry with paper towels. Cut off the wing tips as they burn easily during the roasting. Season with salt then rub the skin with olive oil.
Rub all over with the herb mixture. Put some of the mixture between the skin and the meat.
Prick lemons with a fork. Place inside the chicken cavity. Tie the chicken legs together with kitchen twine. Place a sheet of aluminum foil on the table, set the chicken at the center breast side up. Cover with another sheet of foil then fold the edges of both sheets together to seal.
Place chicken inside the turbo broiler (breast side up) and roast for 30 to 40 minutes. Remove the top foil and continue roasting for 15 to 20 minutes more, until the skin is golden brown and meat is completely cooked.
Remove chicken from turbo oven; untie twine. Take out lemons and squeeze all over the cooked chicken. Let chicken rest for 10 minutes before slicing.
TIP:Â To check if chicken is cooked, insert a meat thermometer at the thickest portion. It should read at least 180ÂºF. You can also pierce the breast with a fork, if the juice that runs out is clear and not bloody then the chicken is cooked.
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