• Cooking Time: 60 min
• Preparation Time: 15 min
• Whole fresh chicken
• Meyer lemon (or regular lemon if Meyers aren't available)
• Fresh parsley, rinsed and chopped up
• Adobo spice if available (I use Goya brand), or salt and pepper
• Optional: a few carrots,onions and potatoes cut in 1 in pieces.

1. Heat your oven to 400°F.
3. Spread olive oil on the bottom of a roasting pan with a rack.
5. Get a whole chicken and remove the giblets.
7. Cut a lemon in half and stuff 1/2 lemon and fresh parsley (if you have it) into the cavity. I like to use a Meyer lemon when they're available, they are a little sweeter, less tart
10. Put Adobo seasoning, or salt and pepper, inside and outside chicken like crazy.
13. Put the chicken onto the roasting pan rack and cook it for about 20 minutes per pound. To make sure its done, insert a meat thermometer near the thigh, without touching the bone. The internal temperature of the bird should be 165°F
16. Usually recipes say cook chicken with the the breasts up. I did it with breasts down and it worked, the breasts cook faster so it worked it have them facing down.
19. If you are adding vegetables, put them around the chicken during the last 30-45 minutes of cooking to make it a one-pot meal. I usually add cut carrots, quartered onions and cut-up roasting potatoes. They soak up the olive oil and chicken juices.

This is my daughter's favorite roast chicken!