Here’s a simple chicken recipe that you can count on to be moist, tender, and delicious every time.

Serves: 8


  • 8 lb roasting chicken
  • juice of 1 lemon
  • 1/3 cup red wine vinegar
  • 1/2 tbsp. dried oregano
  • garlic powder
  • smoked paprika
  • salt & pepper
  • water


  1. Preheat your oven to 350° F.
  2. Remove the giblets from inside of the chicken.
  3. Place the chicken into a large roasting pan. Fold the wings up and inward under the chicken.
  4. Pour the lemon juice and vinegar over the chicken.
  5. Liberally sprinkle the garlic powder evenly over the chicken, to thoroughly coat it. Don’t worry, chicken is so mild that you really can’t add too much garlic.
  6. Sprinkle the oregano over the garlic. Dust lightly with the smoked paprika.
  7. Season liberally with salt and pepper.
  8. Pour about 2 cups of water into the corner of the pan. The water should be about 1/4″ deep around the chicken.
  9. Use aluminum foil to “tent” the chicken, as described below.
  10. To make the tent, lay 2 strips of aluminum foil that are about 6″ longer than the pan on top of each other. Fold over one of the long sides twice to join the foil together.
  11. You should now be able to open the foil, with the seam in the center of one long, but much wider, sheet.
  12. Place the foil over the roasting pan, crimping the edges tightly to seal, but pulling the center up to make a tight tent over the chicken.
  13. Place roasting pan into the center of the preheated oven. Cook for 2 to 2 1/2 hours, until the chicken is almost completely cooked, and a thermometer placed into the thickest part of the breast reads at least 165° F.
  14. Carefully uncover the chicken, and cook for an additional 15-20 minutes to brown and crisp the skin.
  15. Serve hot.
1 Net Carb Per Serving
Print Friendly, PDF & Email

How did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.