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Ingredients
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Main Ingredient
Marinade
Optional Garnish
Method
Preparation
- 1
Clean the Chicken
Rinse the whole chicken half under cold running water and pat dry with paper towels.
- 2
Prepare the Marinade
In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper until well combined.
Marinating
- 3
Marinate the Chicken
Place the chicken half in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour or preferably overnight to allow the flavors to penetrate.
Cooking
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Roast the Chicken
Place the marinated chicken half in a roasting pan or on a baking sheet, skin side up. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- 6
Let It Rest
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serving
- 7
Garnish and Serve
Carve the chicken and serve it on a platter. Garnish with chopped fresh parsley and lemon wedges if desired.