- 60 mins
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3 1/2 to 4 lb.) whole chicken
- 2 carrots, coarsely chopped (about 3/4 cup)
- 2 celery ribs, coarsely chopped (about 3/4 cup)
- 1 onion, coarsely chopped
- 1 cup chicken broth
Preparation
Step 1
Stir together first 5 ingredients in small bowl.
Remove giblets from chicken; reserve giblets for another use. Place chicken in a shallow dish; pour oil mixture over chicken. Cover and chill 8 hours.
Preheat oven to 425 degrees. Remove chicken from marinade, discarding marinade. Fold wings under; tie legs together with string if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrots, celery and onion around chicken; add chicken broth to pan.
Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees.
Note:
You can cook the chicken in a slow cooker, although it won't brown like it does when oven roasted. Remove giblets, and reserve for another use. Cut chicken in half, and season with salt and pepper. Place chicken, meaty side up, over vegetable mixture. Cover and cook on HIGH 3 hours or until meat thermometer inserted into meaty part of thigh registers 180 degrees.