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Roast Chicken Stuffed with Oregano
Calculate 20 minutes per pound to derive total cooking time.
About 5 - 10 minutes before done, begin checking for temperature.
Chicken should cook to an internal temperature of about 180 - 190 in the thigh.
What you need
- 1 - whole organic chicken (+/- 4lbs.)
- 1 1/2 tsp kosher salt
- Fresh ground black pepper
- 1/4 onion wedge
- 3 - 4 garlic cloves, cut in half
- As much fresh oregano branches as you can fit
How to make it
- Preheat oven to 450º
- Bring chicken to room temperature (about 70 degrees - remove from refrigerator about 30 minutes prior to preparation)
- Remove giblets from cavity. Discard giblets or set aside for another use.
- Tip chicken up and sprinkle in 1/2 tsp kosher salt (omit this step if chicken has been brined)
- Stuff with onion, garlic and fresh oregano - this should be loosely packed not stuffed tight.
- Place chicken on roasting rack, breast side up in the pan
- Sprinkle with 1/2 tsp kosher salt & black pepper
- Place roasting pan in oven (if your oven is hotter on one side than the other, place legs on that side)
- Reduce heat to 350 immediately
- Turn chicken breast side down after 30 minutes and sprinkle with remaining 1/2 tsp kosher salt
- Roast another 30 minutes then turn breast side up for remaining time - Total time 90 minutes to 2 hours (see above for min/lb)
- Remove from oven and let stand 15 - 25 minutes before carving.
For extra flavorful and moist chicken, I often brine the
chicken overnight before roasting. This is just wonderful and well worth trying. It's very easy. Click here for brining instructions.
Note - if roasting chickens 6 lbs or more reduce
minutes per pound to 15.
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