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A Quicker Way to Roast Chicken

  • Author: Serena Ball
  • Yield: 6-8 servings 1x


Cut the time to roast your chicken in half by using this easy trick. Bonus: your house will smell amazing.


  • 1 (about 4 pounds) whole chicken
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 lemon
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper


Cut out the backbone of the chicken (see how-to instructions in above post) Use backbone to make chicken stock.

Using a microplane, zest the lemon peel off the lemon. Add zest along with the juice from half of the lemon to a small bowl; add remaining ingredients and stir well to make a lemon oregano paste.

Using your first two fingers, separate the skin from the meat by sliding your fingers between. Using your fingers, smooth the lemon oregano paste over the thigh and breast meat, beneath the skin.

Place the chicken on a clean baking sheet that has been sprayed with cooking spray.

Bake the chicken in a 400-degree oven for about 45 minutes (depending on the size of your chicken), or until the thickest-meat part of the chicken measures 165-degrees (check both the breast and the thickest part of the thigh.)

To get the chicken golden, broil for 1-2 minutes after checking the internal temperature. Garnish with fresh lemons.


Either wash or use a clean baking sheet to cook the chicken. (Do not use the baking sheet you used in the above instructions to butterfly the chicken. The sheet must be clean so the juices that ran out during butterflying don’t burn.)