Roast chicken might seem like a lot of work—quite the contrary; with little practice and a method, you will be serving up this comfort food more often. In fact, if you’re working from home, you can throw this in the oven just after lunch, let it cook away and it’s ready for dinner. Feel free to double the marinade and use for a butterfly chicken. By butterflying the chicken, you get all the flavour with less cooking time.
Makes 4 5–6 oz Burger Patties
Juice and zest of two lemons
2–3 cloves garlic, chopped
1 tablespoon smoked paprika
2 teaspoons onions flakes
1 teaspoons garlic flakes
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon black pepper
¼ teaspoon salt
Half chicken, bone-in or two bone-in chicken breasts
Combine chicken and marinade ingredients in Ziploc bag.
Set aside in refrigerator for 4–24 hours or freeze.
Preheat oven to 325°F. Line a deep, ovenproof tray with foil and place ovenproof baking rack in well, as shown in picture. Place chicken on rack so that air can circulate beneath chicken and cover with tinfoil.
Slow roast chicken on middle rack for 35–40 minutes.
Remove cover, increase heat to 375°F for 15–20 minutes. Check chicken for doneness at this point.
Broil on low for 2–3 minutes. I leave oven door partially open to char the chicken but not overcook.
Turn off oven. Leave oven door partially open to allow chicken to cook and rest, about 15–20 minutes. Serve alongside your favorite veggies.