Roast Chicken with Lemon-Garlic Sauce

By Gail Gordon Oliver

This dish couldn't be simpler to make and is always a hit. If the weather cooperates, do grill your chicken instead of roasting it indoors. And be sure to toss the chicken with the sauce immediately after removing it from the oven or grill, to ensure that the garlic has a chance to cook a bit and release its delicious, healthful oils.

Makes 4 servings

3 tbsp freshly squeezed lemon juice

3 cloves garlic, minced

1 tsp kosher salt, plus more if needed

1/2 tsp freshly ground black pepper, plus more if needed

1/2 cup extra virgin olive oil

1/2 tsp dried oregano

1/4 tsp hot sauce (optional)

1 whole chicken (about 3 1/2 lbs), cut in eighths, or 4 legs, each cut in two (skin on or off, as desired)

In a small bowl, whisk together the lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Slowly whisk in the oil. Whisk in the oregano and hot sauce (if using); set aside.

Season the chicken all over with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast the chicken in a shallow baking pan in a 375º F oven (or indirectly on a grill preheated on medium heat, turning the chicken occasionally) until the chicken is nicely browned and no longer pink inside, 35 to 40 minutes. Immediately transfer the chicken to a large bowl. Toss well with the lemon-garlic sauce.

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