“This was soooooo moist!! Yummy. I went really hot for the first 15 minutes, attempting to secure some of the juices. Whatever it was, it turned out amazing.”
3 cloves garlic, chopped
1 tsp. oregano
1 tsp. thyme
2 tsp. sea salt
½ tsp. pepper, freshly ground
½ tsp. lemon pepper
Mix together thoroughly
1 farm fresh, pasture fed Lake View Farm chicken
2 Tbs. butter
Small to medium orange
Pat chicken dry
Loosen the skin from the breast and rub with butter and seasoning mixture under the skin and over the outside of the entire bird.
Insert orange into body cavity.
Tie legs together tightly to seal the body cavity.
Bake at 450° for 15 minutes
Reduce heat and bake at 350° for 40 minutes or until juices run clear.
Serve with Jenn’s #1 Corn Bread or fresh rolls and your choice of garden fresh veggies.