roasted greek chicken

whole chickens were on sale this week at harris teeter so i picked one up and decided to go greek with it. the flavors worked great together - the zing from the lemon paired nicely with the savory herb rub i made. the only downside to this meal is that it takes awhile to cook - i would save this for a weekend dinner.

ingredients:
3.5-4lb whole chicken
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon garlic powder
1 lemon, cut in half
1/2 yellow onion, quartered
6 garlic cloves
parsley
evoo
s&p

directions:
preheat oven to 425 degrees. in a small bowl mix together dried oregano, dried thyme and garlic powder.

remove the chicken giblets and rinse the chicken inside and out. remove any excess fat and leftover pin feathers and pat the outside dry. liberally salt and pepper the inside and outside of the chicken. squeeze half of lemon juice on the outside of the bird and the other half on the inside of the cavity.

drizzle evoo over outside of chicken. using your hands rub herb mixture over entire bird, getting under the skin too. stuff the cavity with a bunch of parsley, onion quarters, both halves of lemon, and all the garlic cloves. tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

place chicken on a roasting tray in a tinfoil lined baking dish. roast about 1 1/2 hours or until juices run clear when you cut between a leg and thigh. **warning i took mine out of the oven after cooking for 60 minutes and it was still raw so be careful.**

remove from oven and let chicken rest for about 10 minutes before carving. serve with your favorite greek side dish - i did greek orzo salad.