GOLDEN ROAST CHICKEN
Servings: 4-6 | Prep Time: 15 Minutes | Cook Time: 80-90 Minutes | from our friends at LHTC
- 5-6 pound Roasting Chicken
- 1 head Garlic, sliced in half
- 1 Lemon, quartered
- 1/4 cup Butter, melted
- 1 teaspoon dried Parsley
- 1 teaspoon dried Oregano
- 1/2 teaspoon Garlic Powder
- Salt and Pepper
Preheat the oven to 425ºF. Remove the chicken giblets and rinse the chicken well, inside out. Pat dry and liberally salt and pepper the inside of the chicken. Stuff the cavity with the garlic halves, lemon quarters and liberally sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wings under the chicken.
Place the chicken in a roasting pan. Stir together the melted butter, dried parsley, dried oregano and garlic powder. Brush the outside of the chicken with the butter mixture and sprinkle again with salt and pepper.
Place chicken in the oven and bake for 1 1/2 hours – or until the internal temperature reads 165F. Remove from oven and tent with foil 20 minutes before slicing and serving.