Many carry-out places do a brisk business in chickens roasted Greekstyle, and it’s no wonder why-they’re terrific. But the best-kept secret about those roasters is that they’re as easy as can be to make at home.
YIELD: 5 servings, each with less than 1 gram of carbohydrates, a bare trace of fiber, and 52 grams of protein.
INGREDIENTS:
- 3 to 4 pounds of chicken (whole, split in half, cut-up broiler-fryer, or cut-up parts of your choice)
- 1/4 lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
INSTRUCTIONS:
- Wash your chicken, and pat it dry with paper towels.
- Combine the lemon juice, olive oil, salt, and pepper, and stir them together well . If you’re using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you’re using cut-up chicken, put it in a large zipper-lock bag, pour the marinade over it, and seal the bag.
- Let the chicken marinate for at least an hour, or as long as a day.
- At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375°F oven for about 1 hour. Either way, cook it until the juices run clear when it’s pierced to the bone.
NOTE:
- If you have a rotisserie, this is a terrific dish to cook in it. Follow the instructions that come with your unit for cooking times.
