Ingredients

• 1 whole chicken (about 1.6 kg)
• 2 lemons, 1 sliced and 1 juiced
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp salt, 1/2 tsp black pepper
• 1 tsp dried oregano (or thyme)
• 1 small onion, quartered

Steps

1. Heat oven to 200°C.
2. Pat chicken dry. Rub with olive oil, salt, pepper, oregano, and lemon juice.
3. Stuff cavity with onion, garlic, and lemon slices.
4. Roast 55 to 70 minutes, until juices run clear and the thickest part reaches 75°C.
5. Rest 10 minutes before carving.

Tip: For extra crisp skin, roast uncovered and avoid adding water to the pan.