Ingredients:

  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 Blue Laced Wyandotte chicken (approximately 4-5 lbs / 1.8-2.3 kg), whole
  • Fresh herbs for garnish (optional)

Instructions:

  1. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, and lemon juice. Season with salt and pepper.
  2. Place the chicken in the bowl or a plastic bag and pour the marinade over it, ensuring it is evenly coated. Seal the bag or cover the bowl and refrigerate for 30 minutes to 2 hours.
  3. Preheat the oven to 375°F (190°C).
  4. Remove the chicken from marinade and place it in a roasting pan, breast side up. Optionally, brush some extra marinade over the chicken.
  5. Roast in the oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part. Baste occasionally with juices from the pan.
  6. Remove from the oven and let rest for 10-15 minutes before carving. Garnish with fresh herbs if desired.