Perfect oven-roasted chicken

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
1 whole chicen (I prefer Amish chickens)
juice of one lemon
1 t black pepper
1 t granulated garlic (or 2-3 garlic cloves, minced)
pinch of salt
3 T olive oil
oregano

Directions
Heat oven to 425°. Rinse and pat chicken dry. Combine remaining ingredients except for oregano in a small bowl. Place chicken on a baking sheet, breast side up, baste with the sauce and bung it in the oven. Immediately turn heat down to 350° and cook chicken for 1 1/2 hour, basting every 15 minutes. 15 minutes before chicken is don, sprinkle oregano over it and finish cooking. Let rest 10 minutes before carving and serving.

[dixiegrrrrl]

1. You lost me at "bung it in the oven"

Is this chicken porn?????

[bif]

2. Perhaps I should have said, "Chuck it in the oven".

[rdharma]

4. It's only "chicken porn" if you.....

.......spattlecock the chicken before you bung it in the oven.

bif, hope you understand the good-natured ribbing.

[japple]

6. Heh heh!

Couple of wisenheimers, eh?

[cbayer]

3. Sounds good. I would use an instant read thermometer rather

than just relying on time, though.

Chickens can vary in size and some ovens (mine) are not that exact when it comes to temperature settings.

I use my thermometer for a lot of things, but poultry is probably where it comes in most handy.

[dem in texas]

5. Sounds Good I would only do one thing

Split the chicken down the back so it will lay flat in the baking dish. Easier to baste, will brown up much better and will cook much faster, in about 45 minutes. Roast chicken is one of my family's favorites. Add a little Dijon mustard to the chicken liquid, then adding to the baste is very tasty.