This recipe can be prepared with a whole chicken or with chicken breasts or legs. Cooking times will vary if using chicken pieces.

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Directions:

 

Preheat oven at 350°.

 

Make the marinade: Mix the lemon juice, lemon zest and 1 tbsp Tuscan Sunset Blend in a large bowl. Whisk in olive oil.

 

Rinse chicken and remove the neck and chicken giblets. These can be roasted in the roasting pan with the chicken to add flavour to the broth.

 

Sprinkle 1 tsp Tuscan Sunset blend, sea salt and pepper in the chicken cavity. Add two halves of the lemon, garlic halves and tie the legs together with butcher string.

 

Place the chicken on a rack in a roasting pan.

 

Brush the marinade on the chicken. Salt and pepper the chicken.

 

Add 1/4 cup of water in the bottom of the roasting pan.

 

Roast the chicken uncovered for 2 to 2 1/4 hrs depending on the size of the chicken and baste a few times during roasting time.

 

The chicken will be ready when the internal temperature has reached 185° and juices run clear from a knife cut where the leg meats the breast.

 

 

Serve with Tuscan Roasted Potatoes.

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