Here’s a simple chicken recipe that you can count on to be moist, tender, and delicious every time.
- 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
- Preheat your oven to 350° F.
- Remove the giblets from inside of the chicken.
- Place the chicken into a large roasting pan. Fold the wings up and inward under the chicken.
- Pour the lemon juice and vinegar over the chicken.
- 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.
- Sprinkle the oregano over the garlic. Dust lightly with the smoked paprika.
- Season liberally with salt and pepper.
- Pour about 2 cups of water into the corner of the pan. The water should be about 1/4″ deep around the chicken.
- Use aluminum foil to “tent” the chicken, as described below.
- 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.
- You should now be able to open the foil, with the seam in the center of one long, but much wider, sheet.
- 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.
- 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.
- Carefully uncover the chicken, and cook for an additional 15-20 minutes to brown and crisp the skin.
- Serve hot.