Ingredients:

  • 1/2 cup extra-virgin olive oil
  • Zest and juice of 2 medium lemons
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg), cleaned and patted dry
  • Fresh herbs (e.g., rosemary, thyme, or parsley) for stuffing
  • Lemon slices, for garnish

Instructions:

  1. In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, black pepper, and red pepper flakes.
  2. Place the cleaned chicken in a roasting pan. Pour the marinade over the chicken, ensuring it coats every part. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Remove the chicken from the refrigerator. Stuff the cavity with fresh herbs and a few lemon slices.
  5. Roast the chicken in the preheated oven for approximately 1 hour, until the skin is golden brown and the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
  6. Let the chicken rest for 10-15 minutes before carving. Garnish with additional lemon slices and fresh herbs. Serve warm.