|It's not burned. Really. It was just right. It looks burned, and when we first opened the oven and looked at it I winced...but upon closer look, it was just the marinade, not the chicken itself, that was dark.|
1 whole chicken, patted dry (about 5 lbs)
1/4 cup loosely packed fresh rosemary leaves (I used 2 TBS of dried rosemary leaves, because that's what we already had in the cupboard)
one orange, zested
one lemon, zested
juice of 1 lemon
juice of half an orange
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon fresh ground pepper
In a small food processor, combine rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.
Using your hands, rub lemon-oregano marinade all over chicken. Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don’t forget to get some inside the cavity (where the organs were).
Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking. (We let it refrigerate for 9 hours, because that's how long we were gone today for work and school. And we didn't let it sit out of the fridge for an hour before cooking. We just pulled it out, put it in the pan, and put it in the oven).
Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven. If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter. Roast for ten minutes. Reduce heat to 400°F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours. (Ours was done at 1 hour 15 min.)
Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.