»Back to Chicken

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. 1 - whole organic chicken (+/- 4lbs.)
  2. 1 1/2 tsp kosher salt
  3. Fresh ground black pepper
  4. 1/4 onion wedge
  5. 3 - 4 garlic cloves, cut in half
  6. As much fresh oregano branches as you can fit

How to make it

  1. Preheat oven to 450º
  2. Bring chicken to room temperature (about 70 degrees - remove from refrigerator about 30 minutes prior to preparation)
  3. Remove giblets from cavity. Discard giblets or set aside for another use.
  4. Tip chicken up and sprinkle in 1/2 tsp kosher salt (omit this step if chicken has been brined)
  5. Stuff with onion, garlic and fresh oregano - this should be loosely packed not stuffed tight.
  6. Place chicken on roasting rack, breast side up in the pan
  7. Sprinkle with 1/2 tsp kosher salt & black pepper
  8. Place roasting pan in oven (if your oven is hotter on one side than the other, place legs on that side)
  9. Reduce heat to 350 immediately
  10. Turn chicken breast side down after 30 minutes and sprinkle with remaining 1/2 tsp kosher salt
  11. Roast another 30 minutes then turn breast side up for remaining time - Total time 90 minutes to 2 hours (see above for min/lb)
  12. 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.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: