Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry. Place chicken, breast side up, on a rack in a shallow roasting pan. Blend soy sauce, lemon juice, oil, summer savory and garlic. Brush chicken cavity and skin throughly with mixture, then place lemon wedges in cavity. Roast at 350°F for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185°F. Brush with soy-lemon mixture every 30 minutes. Remove chicken from oven and let stand 10 minutes before carving.
Instructions
Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry. Place chicken, breast side up, on a rack in a shallow roasting pan. Blend soy sauce, lemon juice, oil, summer savory and garlic. Brush chicken cavity and skin throughly with mixture, then place lemon wedges in cavity. Roast at 350°F for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185°F. Brush with soy-lemon mixture every 30 minutes. Remove chicken from oven and let stand 10 minutes before carving.
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