Classic roast chicken
by Lilya Orenshteyn


  • 1 whole chicken
  • 1-2 heads of garlic, finely minced
  • 1 large lemon, zested, juiced and cut into eighths
  • 1 medium onion, cut into eighths
  • Salt, pepper & paprika to taste
  • 1/4 cup grapeseed oil


  1. Preheat oven to 425 degrees.
  2. Wash and pat dry chicken.
  3. Using a mini food processor, blend garlic, zest of the lemon along with the juice, salt, pepper, paprika and oil. Rub mix all over the outside and in the cavity of the chicken.
  4. Place chicken breast side up in a roasting pan on a rack, putting some of the onion and lemon pieces inside and around the chicken.
  5. Cook for 1 hour, then flip chicken over and cook for another 15-20 minutes.
  6. Remove from oven, let rest for a few minutes and then cut the chicken up into pieces and serve immediately with side dishes of your choice.
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