Growing up I always had baked chicken that was dry!!! Yuck!!! A few years ago I purchased a Greek cookbook and their recipe for roasting chicken was simple and the results delicious!!! Of course, I had elaborated on the original recipe. You can use the leftovers for curry chicken salad, which is going to be the next recipe. I always bake two chickens, one just for my curry chicken salad and one for us to enjoy!!!
Ingredients:
Two roasting chickens
2tbl of Greek Seasoning (I use Cavenders greek seasoning)
Four sprigs of fresh thyme
2tbls of EVOO (Extra Virgin Olive Oil)
Pepper
Four lemons squeezed, juice set aside
Clean chicken and safe the bag that comes inside the chickens and set aside (I use the bag for a great base for broths and for my chicken and dumplings)
Rub seasonings over both chickens and rub the EVOO all over the chickens, also squeeze the lemon juice all over the chickens
Stuff the cavity with the lemon halves and thyme
Bake at 375f for an hour and a half, or depending on the pounds, maybe shorter. Read the directions on the back of the chicken package
Remove from heat and the let the meat set for at least 15-20 minutes!!! You don't want the juices running out when you cut into it!!!
Slice and serve.
Now, you can tie the wings behind the chicken to get a more even cooking time. I will be providing directions later on tying up chickens and turkeys.
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