Flavorful, super easy meal to prepare.
Prep Time: 15 minutes
Marinating Time: 1-2 hours
Baking time: 1 hour 10 minutes
Small hen, whole chicken, about 3.5 pounds (organic-fed, cage-free)
2 medium lemons, juiced, seeds discarded
¼ cup fresh mint, finely chopped
¼ cup fresh parsley, finely chopped
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon ground black pepper
In a large dish, marinate whole chicken with lemon juice, mint, and parsley for 1-2 hours, occasionally turning the chicken and spooning liquid and herbs over the bird and into the cavity.
Preheat oven to 395° (F). Transfer chicken to a roasting pan.
Pour the lemon juice, mint, and parsley through a sieve and discard lemon juice.
Massage olive oil, mint, parsley, salt, and black pepper on the chicken.
Bake for about 70-75 minutes, until deep thigh temperature reaches at least 165° F with a meat thermometer.
Transfer whole chicken to a cutting board and let rest for 10 minutes before carving.
Steven Masley, MD, FAHA, FACN, CNS