Chef Nancy Longo's Tuscan Roast Chicken
Ingredients
Marinade:
- 10 cloves garlic
- 1 Tablespoon rosemary
- 1 Tablespoon oregano
- 1 Tablespoon basil
- 1 pinch crushed red pepper
- 1 teaspoon kosher salt
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 2-pound chicken
Instructions
- Slice garlic and then mix with the remaining ingredients to make the marinade.
- Cut the chicken open, removing the back and flattening it out.
- Pour marinade over the chicken and allow it to marinate for at least 1 hour.
- Bake at 350 for one hour.
- Serve with sliced lemons.