Greek Roast Chicken

A simple marinade, a complex flavor. This chicken is great in summer on a barbecue rotisserie. Right now, it's winter in New Hampshire, and a vertical roaster rack is preferable. If you don't have one of these wonderful little gems that leaves most of the fat in the pan, I suggest you acquire one at once! 

 GREEK ROAST CHICKEN

1 4-6 lb. roasting chicken                   Several cloves of minced garlic
¼ cup olive oil                                      1 tsp. dry oregano
½ cup fresh lemon juice                     Salt and pepper to taste
½ cup dry red wine

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1. Wash the chicken and remove excess fat. If chicken doesn't already have a pop-up timer, insert one into the breast meat. Truss to keep the wings and legs from dangling.

2. Mix wine, salt, pepper, lemon juice, and oregano. Place chicken in a plastic zip bag and pour marinade over. Marinate at least 1 and up to 24 hours, turning occasionally.

3. Remove chicken from marinade. If using a rotisserie, set the chicken on a spit with a drip pan underneath. Roast 2 to 3 hours, until timer pops up, basting occasionally with the marinade mixture.

If using a vertical roaster, preheat oven to 450°. Line a roasting pan with aluminum foil for faster cleanup, if desired. Spray the vertical roaster with non-stick spray and set it in the pan. Position chicken on roaster neck up. Top with a small square of aluminum foil to keep the top of the chicken from burning. Pour marinade diluted with water into the pan. Roast chicken for twenty minutes. Reduce temperature to 350° and continue roasting for 2 to 3 hours, basting occasionally, until timer pops up.