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Welcome to Noreen’s Kitchen!
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Real Food for Real People, Real Easy.

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

Ingredients

1 whole roasting chicken 4 to 6 pounds

4 tablespoons olive oil

2 medium onions, cut into wedges

2 heads of garlic, tops cut off

1 lemon cut in half

Salt and cracked black pepper

3 stems fresh rosemary

3 stems fresh oregano

3 stems fresh bay leaf

3 stems fresh thyme

1 tablespoon poultry seasoning or rub

Step by Step Instructions

Preheat oven to 450

Pour 2 tablespoons of olive oil in the bottom of a large iron skillet.

Wash chicken and tuck wings under.

Place onion and 1 broken up head of garlic around the chicken.

Stuff fresh herbs into the cavity of the chicken.

Squeeze lemon over chicken and vegetables. Stuff lemon rinds into cavity of the chicken.

Tie the legs together using some kitchen twine.

Drizzle remaining olive oil over chicken and vegetables, giving the chicken a bit of a massage to evenly spread the oil.

Sprinkle chicken with salt, pepper and your choice of poultry seasoning or your favorite chicken rub. I love Pride of Szeged chicken rub!

Place in oven and bake for 30 minutes.

Reduce oven temperature to 350 and continue cooking until a meat thermometer reads 165 degrees and/or the juices run clear when the thigh is pierced with a knife.

Remove from oven and allow chicken to rest for 10 minutes before carving and serving.

Enjoy!

Click to Print Recipe!

Greek Style Iron Skillet Roast Chicken