YIELDS: 4 Servings PREP TIME: 15 mins COOK TIME: 1 hr 30 mins  TOTAL TIME: 1 hr 45 mins 

Perfectly crisp and juicy, this lemon and oregano roasted chicken tastes like a Greek-style, rotisserie chicken straight from your oven!


1 whole chicken, about 4 lbs 
4 lemons, halved

¼ cup sea salt
3 bay leaves, divided
15 whole peppercorns

1 tsp dried oregano
½ tsp turmeric
½ tsp garlic powder
¼ tsp freshly ground pepper
2 tbsp extra virgin olive oil

Large stock pot
Small bowl 
Butcher’s twine 
Baking dish 
Fat separator
Instant read thermometer


  1. Start by brining the chicken: In a large pot, combine 1 gallon of water and the ingredients for the brine. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool completely.
  2. Submerge the chicken in the cooled brine and refrigerate for at least 12 hours or up to 2 days.
  3. Preheat oven to 375°F.
  4. Combine the oregano, turmeric, garlic powder, and pepper in a small bowl.
  5. Drain the chicken well and pat dry. Season the cavity of the chicken with a bit of the rub then stuff with 2 lemon halves and 1 bay leaf.
  6. Truss the chicken and rub the outside of the bird with the olive oil. Season with the remaining rub.
  7. Place the chicken in a baking dish just large enough to hold it. (Do not place it on a rack.)
  8. Roast the chicken for 1 hour then remove from the oven, squeeze 2 lemon halves over the bird, and paste with the pan juices.
  9. Return to the oven for another 30-40 minutes, basting every 10 minutes. The chicken is done when the legs feel loose where they attach to the breast and an internal temp of 165°F is reached. 
  10. Remove from the oven and pour the pan juices into a Pyrex cup. Let the chicken and juices rest for at least 15 minutes.
  11. Skim the fat from the top of the juices. Carve the bird and arrange on a serving platter. Pour the pan juices over the meat and squeeze the lemon halves from the cavity over the top. Serve and enjoy!