Lemon Chicken

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
3-4 cloves of garlic, crushed
Salt
Freshly ground black pepper
1/3 cup olive oil
1/4-1/2 teaspoon dried oregano
1/2 teaspoon dried or fresh thyme
Grated zest of 1 lemon
1 whole chicken butterflied or cut in half.

Directions

In a small bowl, whisk together the lemon juice, mustard, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and dried herbs. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.

Place the chicken in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour the marinade over the chicken. Allow the chicken to marinade for at least two hours in the refrigerator.

Preheat the oven to 375 degrees F.

Roast the chicken for 1 hour and 20 minutes or until cooked through or meat thermometer reads 180. If necessary, add hot chicken broth or hot water to the baking pan while the chicken is baking. Remove the chicken to a platter. Cover the dish with aluminium foil and allow to rest for 10 minutes.