Cooking the whole bird doesn't need to be a chore with this recipe that's ready to eat in under an hour. You probably have all these ingredients on hand, and when you take a bite you'll wonder why you ever had turkey in the first place.
- 1 3 1/4-pound chicken, trimmed of excess fat
- 2 tablespoons olive oil, plus extra for brushing
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Preheat oven to 450 degrees. Brush chicken lightly all over with a little oil and season lightly with salt and pepper. Place breast-side up in a heavy roasting pan and place in the center of a rack in the lower third of the oven. Cook, uncovered, for about 45 minutes or until juices run clear when the thigh is pierced with a skewer. A thermometer inserted into the thickest part of the thigh should read 165 degrees.
- Meanwhile, in a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, thyme, and oregano. Season lightly with salt and pepper and set aside.
- Once chicken is cooked, remove from oven and transfer to a large platter, reserving the pan juices. Tend chicken loosely with foil and let stand for 15 minutes. Transfer reserved pan juices to the olive oil mixture and whisk to combine. Carve chicken (remove skin first to save 130 calories and 10 grams of fat per serving!) and drizzle each portion with dressing.
Per serving: 328 kcal cal., 21 g fat) (97 mg sodium, 32 g pro.. Percent Daily Values are based on a 2,000 calorie diet