Lemon-Oregano Baked Chicken

Lemon-Oregano Baked Chicken

If you want to take this dish up a notch you can add a little bit of fat free chicken stock to the bottom of the roasting place on the stove and loosen up those pan juices that were left in the dish and then use it to spoon over the chicken right bef
If you want to take this dish up a notch you can add a little bit of fat free chicken stock to the bottom of the roasting place on the stove and loosen up those pan juices that were left in the dish and then use it to spoon over the chicken right bef | Source

Lemon-Oregano Baked Chicken

I really been trying to create a more healthier way to eating so what I have been doing is keeping it pretty simple but using natural and really fresh products and one way of doing this is using fresh or dehydrated herbs and seasonings along with fresh fruits and vegetables but I still want it to have that wow factor when you eat it.

So what I want to do is make a really healthy but tasty Lemon-oregano baked chicken that is going to have that wow factor that I was talking about when you put it in your mouth as you know it’s the taste that makes you want to come back for more and if you follow my recipe when you Taste it you’re going to say WOW.

Lemon-Oregano Baked Chicken

Ingredients

2 - 3 pounds of farm raised whole chicken cut in half

1 pinch of salt

1pinch of smoked black pepper

2 tablespoons of extra virgin olive oil

1/4 cup of chopped fresh oregano

1 teaspoon of freshly grated lemon peel

4 cloves of garlic, minced

Methods

To begin make sure your chicken is cleaned and washed very well the take each half and set aside for a few minutes.

Combine all of fresh and dry ingredients except the olive oil then mix very well in a medium size bowl. Now take your chicken half’s and using the olive oil rub the olive oil all over the chicken very well then take the seasoning mixture and rub all over the chickens rubbing it in very well then place on a plate and wrap it tightly in plastic the place it in your refrigerator for at least 21 hour or longer so the rub can penetrate the chicken.

So to bake the chicken grab your chicken from the refrigerator and let it sit for at least 20 minutes before placing, now set your oven to 450 degrees, while your oven is heating up grab out you baking dish and place your chickens half’s skin side down and place in the oven for twenty minutes then remove from the oven and flip the chicken over and place it back in the oven to continue baking for another twenty five minutes so it can get golden brown and well done but juicy inside.

To check you chicken to see it it’s done using a tooth pick poke a hole into thigh of the chicken if the juices runs out clear remove the chicken and let the chicken rest a few minutes before serving but remove it from the baking dish to rest.

If you want to take this dish up a notch you can add a little bit of fat free chicken stock to the bottom of the roasting place on the stove and loosen up those pan juices that were left in the dish and then use it to spoon over the chicken right before serving and then enjoy.

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