Crispy Roasted Lemon Chicken

Ingredients

1/3 cup Liokareas Lemon Olive Oil
1 Organic roasting chicken, 4 or 5 pounds
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons rubbed sage
2 lemons, one quartered and de-seeded, and one zested and juiced
1 sprig of fresh rosemary

Instructions

• Preheat the oven to 350 degrees.

• In a small bowl, whisk together salt, black pepper, and sage, and set aside.

• Pat the chicken dry and rub Liokareas Lemon Olive Oil into the skin. Yes: rub it in all over the bird. Put the three of the lemon quarters in the cavity with the rosemary.

• Quickly dust the bird generously all over with the spice and salt mix and put it into the oven.

• Do not disturb the bird for 40 minutes, at which point insert a thermometer into the thigh joint. The chicken is done when the thermometer reaches 165 degrees.

• Sprinkle lemon zest on the chicken and let rest in the pan for 10 to 15 minutes before carving and placing on a platter. Squeeze the remaining ¼ lemon over the serving platter and serve.

Recipe and Styling by Keith Recker / Photography by Dave Bryce