On that note, the thought of roasting a whole chicken mid-week makes me cringe.
There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.
During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.
Ingredients
For the Chicken
1x 3-4 lb. roasting chicken, cut into pieces*
1 tsp. salt
½ tsp. black pepper
Marinade/Vinaigrette
2 tsp. lemon zest
¼ c. fresh lemon juice, about 2-3 lemons
1 tbsp. dried oregano
¾ c. olive oil
½ tsp. salt
3 sprigs fresh oregano
3 cloves of garlic, grated
On the side
1½ lbs. potatoes, skin on, cut into 1" chunks
2 tsp. olive oil
salt & pepper to taste
Salad
6 large handfuls of mixed lettuce
1 pint of colorful cherry tomatoes
½ c. feta cheese, crumbled
Garnish
2 lemons for roasting
fresh oregano sprigs
* Your cooking time will vary (+/-) depending on the size of your chicken.*Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken!
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