Greek Lemon Chicken

Instructions

1. Prepare the marinade
   In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, lemon zest, salt, and pepper until well combined. Set aside 2 tablespoons of the mixture for the vegetables.
2. Marinate the chicken
   Place the chicken in a large dish. Rub the marinade all over the chicken, including under the skin and inside the cavity. Stuff the cavity with the quartered lemon. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat and prepare
   Preheat the oven to 375°F (190°C). In a large roasting pan, toss the potatoes and onions with the reserved marinade. Arrange them around the edges of the pan, creating a space in the center for the chicken.
4. Roast the chicken
   Place the marinated chicken breast-side up in the center of the roasting pan, surrounded by the vegetables. Pour the chicken broth into the bottom of the pan. Roast uncovered for 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
5. Baste periodically
   Every 20 minutes, baste the chicken with the pan juices to keep it moist and help the skin crisp evenly. If the vegetables are browning too quickly, cover them loosely with foil.
6. Rest before serving
   Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
7. Prepare the sauce
   Pour the pan juices into a small saucepan, skimming off excess fat. Bring to a simmer over medium heat and reduce slightly until the sauce thickens, about 5 minutes.
8. Serve
   Carve the chicken and arrange on a platter with the roasted potatoes and onions. Drizzle with the sauce and garnish with additional lemon wedges and fresh oregano if desired.