- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 (3 1/2- to 4-pound) whole chicken
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 cup chicken broth
How to Make It
Stir together first 5 ingredients.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour oil mixture over chicken. Cover or seal, and chill 8 hours.
Remove chicken from marinade, discarding marinade. Fold wings under, and tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrot, celery, and onion around chicken; add chicken broth to pan.
Bake at 425° for 1 hour or until a meat thermometer inserted into chicken thigh registers 180°.
For Lemon-Garlic Roasted Chicken: Place 1 lemon, halved; 2 garlic cloves, peeled; and 2 tablespoons butter in chicken cavity. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over bird. Omit marinade, vegetables, and chicken broth. Bake as directed above.