Roast Chicken
Lemon & Dill Roast Chicken
PREP 1 HOUR | COOK 1 HOUR | SERVES 4-6
INGREDIENTS:
1 whole chicken (~4-4.5 lbs)
3 tsp kosher salt
1 tsp cracked black pepper
1 lemon, zested (then sliced in half)
1 tbsp fresh dill, finely chopped
2 tbsp Masseria Organic Extra Virgin Olive Oil
DIRECTIONS:
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Pat chicken dry and season with salt at room temperature for 1 hour.
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Preheat a cast iron big enough for the whole chicken in the oven at 425°F for 30 minutes.
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Combine Masseria EVOO, black pepper, dill, and lemon zest. Massage all over the chicken and in the cavity. Stuff the lemon halves into the cavity of the chicken.
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Remove cast iron from the oven and carefully place chicken directly on the pan. Place back into the oven on the middle rack, legs pushed closest to the back, and bake for 1 hour, or until chicken reaches 165°F internal temperature. Baste as needed.
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Garnish with fresh lemon zest and a drizzle of Masseria EVOO.
