Rinse the chicken with cold water and dry it with paper towels.
In a greased baking tray with oil, place the chicken breast side up.
Brush the chicken with margarine and lemon juice.
Sprinkle the chicken inside and out with oregano, salt (generously), and pepper.
Arrange the onion slices around the chicken, and the lemon slices on top of the chicken.
Brush the lemon and onion with olive oil.
Bake the chicken for 1 hour and 15 minutes. It should be removed once the juices run clear and the joints of the chicken move easily.
Halfway through baking, turn the onions over.
Remove the chicken from the oven and let it rest covered with aluminum foil on a cutting tray for 10 minutes.
Cut the chicken into pieces and serve decorated with chopped parsley and roasted onions.
If desired, you can prepare a gravy: place the baking tray on the stove (or transfer all the juices and leftover chicken bits to a skillet) and add 1-2 tablespoons of flour. Mix quickly with a whisk over medium heat. After cooking for 2 minutes, gradually add hot chicken broth, about 2 cups. Bring to a boil, deglazing the tray and scraping off anything that has stuck. Let it reduce over medium heat for about 5 minutes and season with salt and pepper. Strain through a fine mesh strainer and serve with the chicken.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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