A quick and easy recipe that can be prepared ahead in the morning and roasted in the evening, popped into the ovenÂ along with Oven Fried Potatoes (posted in Basics, Vegetables & Sides)Â about an hour and fifteen minutes before you intend to serve. With the addition of a salad, you have a meal on the table within minutes without any complicated last minuteÂ finishingÂ !
1 whole chicken, back bone removed and split into halves
marinade for tucking in under the skin and basting
baking pan fitted with a roasting rack
Lemon Garlic Marinade
- 4 garlic cloves, minced
- zest of 1 lemon, several large pieces of zest reserved for later, the rest thinly sliced into 1/4 inch batons
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon fresh marjoram leaves, minced
- 1/3 teaspoon flaky sea salt
- several twists of freshly ground black pepper
Combine all the ingredients in a bowl and whisk until emulsified. Set aside.
Place the chicken halves on the rack set in the roasting pan. Slipping your fingers under the skin, loosen the skin of the legs, thighs, and breasts. Scoop up some marinade with two fingers and generously tuck in the marinade under the skin, beginning with the legs, then thighs, and finally the breasts. Rub any remaining marinade over the entire surface of the chicken.Â
Seal the marinating chicken in the roasting pan with plastic film and refrigerate for 6-8 hours.
Preheat the oven to 450F/230C
Remove the chicken from the refrigerator 30 minutes before roasting to bring to room temperature.
- 1 large onion cut into rounds
- reserved large pieces of lemon zest
- olive oil
- flaky sea salt and freshly ground black pepper
Slip the onion rounds under both halves of the chicken and insert the reserved large pieces of lemon zest under each half. Lightly drizzle olive oil over the surface of the chicken and salt and pepper lightly.
Add water to the roasting pan to 1/2 inch below the rack and place the chicken in the oven to roast for 50-60 minutes depending on the size of the chicken. The skin should be well bronzed and crispy.
Remove from the oven and transfer the chicken, including the onions and zest, to a platter. Cover with foil and a kitchen towel and allow to rest while you make the pan sauce.
- 1 tablespoon corn starch or flour
- 2 tablespoon cold water
- salt to taste
Remove the roasting rack from the roasting pan and skim the fat off the surface of the pan juices and discard. Place the roasting pan with the pan juices over medium heat on the top of the stove. Mix the corn starch, or flour, with the cold water and as soon as the pan juices begin to a boil, stir in the corn starch mixture and boil for 3 minutes, stirring continuously until the juices thicken into a silky sauce. Taste and correct with additional salt if needed.
Place the sauce in a bowl and serve along with the chicken at the table.