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Oreganato Roasted Chicken
Oreganato Roasted Chicken

Oreganato Roasted Chicken

2 Hr(s) 10 Min(s)
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1 serving
Original recipe yields 1 serving
2 lemons
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup finely diced red pepper
2 minced garlic cloves
2 tsp dried oregano
2 tsp lemon zest
3 Tbsp olive oil
1 roasting chicken (7-8 lb.)
1/2 tsp salt
1/4 tsp black pepper
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Let's Make It
1
Preheat oven to 350°F. Cut both lemons into 8 wedges, reserve. In small bowl, combine bread crumbs, diced pepper, garlic, oregano and zest. Stir in oil until moistened.
2
Place chicken in roasting pan. With fingers, separate skin from chicken breast starting from neck. Spread bread crumb mix over breast meat, pat down to smooth. Sprinkle skin with salt & pepper.
3
Roast for about 1 hr and 40 min or until meat thermometer registers 180°F. Add lemon wedges last 30 min. Let stand for 10 min before carving. Serve chicken with roasted lemon wedges.
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