| Prep
Time: 15 minutes | Cook
Time: 1 hour, 15 minutes | Serves:
6 |
2
tsp. chili powder | 2
tbsp. virgin olive oil | 1
tbsp. chilled oregano | 1
tbsp. lemon juice | | 2
cloves garlic, minced | 1
(4-lb) whole chicken |
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1.
Preheat oven to
375F.
2.
Combine chili powder, oil,
oregano, lemon juice, garlic. 1/4 teaspoon salt and 1/2 teaspoon pepper.
Lift up the skin of the chicken at the neck, slide your fingers between the skin and
meat all the way up to the legs.
3.
Rub the chili powder mixture over
the meat under the skin, rug remaining mixture on the outer skin.
4.
Tuck the wings under the chicken,
tie the legs together. Spread kosher salt over bottom of roasting pan. Place
chicken on bed of kosher salt in pan, insert a meat thermometer into the inside thigh
muscle.
5.
Roast chicken for 1 1/4 hours or
until thermometer registers 180F to 185F and juices run clear. Let stand 10 minutes
before carving.
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