A whole chicken is rubbed inside and out with dried herbs, then roasted with lemon and olive oil. Simple but very delicious. Serve with potatoes tossed in olive oil and roasted on a separate baking tray with the chicken. Place in the oven about 45 minutes before the end of the roasting time.
This chicken was great! I mixed all of the spices, olive oil and lemmon juice and rubbed it under the skin of the chicken and then over the top of the skin and poured the remainder in the cavity. I put about 3/4 cup water in the bottom of the pan and baked the chicken upsidedown with the breasts in the juices. I covered the whole thing in foil and in 2 hours the flavorful meat was falling off the bones. My company raved and everyone ate way too much. Served with baked apples, green beans and fresh bread. Delicious! - 10 Jun 2002 (Review from Allrecipes US | Canada)
Without a doubt, one of the best chicken recipes I've found on this site to date. I just mixed all of the seasonings with the oil (doubled for a 5 lb. chicken) and brushed over the chicken. Stuffed the cavity with the spent lemons, a quartered onion and a few cloves of garlic. In the end, I added a few Tbsp. Wondra flour to the drippings to come up with a delicious lemon-herb gravy. This recipe is a true find... thanks so much, Barbara! - 13 Oct 2006 (Review from Allrecipes US | Canada)
Very good. I used boneless, skinless breasts; dumped on all the olive oil and lemon juice then sprinkled both sides with the herb blend. Tasty and tender. Baked at 350 for 30 min. - 18 Aug 2002 (Review from Allrecipes US | Canada)