Marinate-All-Day Low-Carb Greek Lemon Chicken
Whole chicken, about 5 pounds
1/3 cup olive oil, good quality
1 tsp. grated lemon zest
1/4 cup lemon juice
1 T Greek seasoning, see note below
Salt and fresh ground pepper to taste
I usually tie the chicken with string, but you donâ€™t have to. Zest the skin of the lemon and then squeeze the juice. If you don't have a lemon zester (affiliate link), any type of microplane grater (affiliate link) or even a fine cheese grater will work. Mix marinade ingredients in measuring cup. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge and let chicken marinate all day while youâ€™re at work. After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.) Roast about 25 minutes, then turn breast side up and baste with pan juices. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned andÂ Instant-Read Meat Thermometer (affiliate link) reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes before carving.