Roasted Chicken Oreganato Recipe
A half chicken, oven roasted with rosemary, garlic, lemon, and oregano, served with roasted veggies and rice or potatoes.
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Ingredients
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Main Ingredients
Vegetables
Side Options
Method
Preparing the Chicken
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Marinade
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, dried oregano, salt, and black pepper.
- 3
Season the Chicken
Place the chicken in a roasting pan. Rub the marinade all over the chicken, including under the skin for extra flavor. Squeeze the lemon juice over the chicken and place the lemon halves inside the cavity.
Roasting the Chicken
- 4
Roast
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices halfway through cooking.
- 5
Rest
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Preparing the Vegetables
- 6
Prepare the Vegetables
While the chicken is roasting, toss the chopped carrots, red bell pepper, and zucchini with olive oil, salt, and pepper in a separate bowl.
- 7
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in the oven for the last 30 minutes of the chicken's cooking time until tender and slightly caramelized.
Cooking the Side
- 8
Serving
- 9
Plate the Meal
Serve the roasted chicken with the roasted vegetables and your choice of rice or potatoes. Enjoy your delicious Roasted Chicken Oreganato!