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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nita Holleman
Servings: 4
1 roasting chicken, 3 to 4 pounds
course Kosher salt, or regular salt and black pepper
1 lemon, quartered
4 cloves garlic, crushed, peeled, minced
2 tablespoons dried oregano
½ cup butter or olive oil
¼ cup lemon juice, or to taste
paprika, for sprinkling
Preheat oven to 375°F.
Clean chicken. Soak for a minimum of 15 minutes or up to overnight in a brine of cold water to cover chicken with 2 to 4 tablespoons salt dissolved in it. When ready to cook, drain and rinse chicken with cold water. Note: Quartered chicken is good. Pat chicken dry and sprinkle generously inside and out with salt and pepper. Place lemon quarters, a few garlic cloves and a little oregano in chicken cavity or rub chicken with lemon and garlic. In an oven proof saucepan over medium heat, warm the oil. Add chicken and seer/sauté until golden brown, turning to brown all sides. Add the remaining garlic and the remaining oregano. Add lemon juice and season to taste with salt and pepper. Remove from heat and set aside.
Place chicken, breast side up or with pieces spread out, on a rack in a roasting pan. Brush chicken with some of the oil-lemon mixture and place in oven. Roast, basting often with more of the lemon-oil mixture and the pan juices, until golden brown and tender and the juices run clear when the chicken is pierced at the thigh joint, about 1 to ½ hours. Transfer to a warm platter, let rest for several minutes then carve and serve.