Castella Imports

Roast Chicken with Oregano and Lemon

Ingredients

1 roasting chicken, about 5 lbs
1 lemon, quartered
½ cup Aegean Extra Virgin Olive Oil
Salt to taste, plus 1 teaspoon salt
Castella Black Pepper Ground
12 cloves garlic, crushed
2 teaspoons plus 3 tablespoons Castella Oregano
⅓ cup fresh Castella Lemon Juice
2 teaspoons Castella Black Pepper Half Cracked
6 white boiling potatoes, peeled and cut into large wedges
1 cup water or chicken stock, or as needed
¼ cup Castella Parsley

Method

  1. Preheat an oven to 400 degrees F.
  2. Rinse the chicken and pat dry.  Rub the chicken inside and out with the cut lemon quarters, 1-2 tablespoons of the olive oil and sprinkle with salt and ground pepper.  Place the lemon quarters, 4 of the garlic cloves and the 2 teaspoons oregano in the chicken cavity.  Place the chicken on a rack in a roasting pan.
  3. In a small saucepan, combine the remaining olive oil, the lemon juice, 2 tablespoons of the oregano, the coarsely cracked pepper and the 1 teaspoon salt and bring to a simmer over medium heat.  Simmer for 3 minutes to blend the flavors. Remove from the heat and set aside.
  4. Place the potatoes around the chicken and sprinkle them with the remaining 1 tablespoon oregano and the remaining 8 garlic cloves.  Spoon a little of the simmered lemon-oil mixture over the chicken .  Pour 1 cup water or stock evenly over the potatoes and place in the oven.  Roast for 15 minutes.  Baste the chicken with some of the lemon-oil mixture and reduce the heat to 350 degrees F.  Roast the chicken, basting with the lemon-oil mixture every 10-15 minutes, until the juices run clear when the thigh joint is pierced for an transfer the chicken to a warmed platter.  If the potatoes aren't golden brown, raise the heat to 450 degrees F and cook for 15-20 minutes longer, adding more water or stock if needed to prevent sticking.
  5. Arrange the potatoes alongside the chicken.  Using a large spoon, skim off the fat from the roasting pan, then  pour the pan juices into a serving container.  Sprinkle the chicken and potatoes with the parsley.  Carve the chicken and pass the pan juices at the table.


Courtesy of: Rachel Ray Foodnetwork.com