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    Recipe for Lemon-oregano roast chicken

    Aram Boghosian for The Boston Globe

    Serves 4

    1whole chicken (3½ to 4 pounds), giblets
    removed
    Grated rind and juice of 2 lemons
    5cloves garlic, finely chopped
    2tablespoons chopped fresh oregano
    3tablespoons olive oil
    Salt and pepper, to taste

    1. Salt the chicken liberally inside and out. Cover and refrigerate overnight.

    2. Set the oven at 475 degrees.

    3. In a bowl, whisk the lemon rind and juice, garlic, oregano, olive oil, salt, and pepper into a loose paste.

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    4. Set the chicken in a roasting pan. Slide a hand between the skin and flesh of the breast and thigh areas. Spoon the lemon paste between the skin and flesh. Spoon some into the cavity.

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    5. Set the chicken on its back and roast for 30 minutes. Turn and roast for 20 minutes more or until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees. Total roasting time is 50 to 60 minutes. Let the chicken rest in a warm place for 5 minutes before cutting up. Fluto Shinzawa. Adapted from “The Zuni Cafe Cookbook”