Ingredients:

• whole chicken
• EV olive oil
• lemons (about 6 pcs.)
• ground cumin
• rosemary
• thyme
• garlic, grated (I used A LOT!)
• red chili flakes (optional)
• salt
• black pepper, crushed
• water (1 c.)

Method:

• Squeeze 4-5 lemons into a bowl
• Add 1 cup of olive oil into the bowl of lemon juice
• Add the grated garlic and mix
• Mix the salt, pepper, cumin, rosemary, and thyme, then add them to the liquid ingredients
• Add 1 cup of water
• Put the chicken in a pan then pour the marinade into the pan
• Fill the chicken cavity with the marinade plus 1 lemon (sliced) and garlic bulbs (I put 2)
• Sprinkle chili flakes, black pepper, rosemary, and thyme
• Truss the hind legs (with foil or thread)
• Add sliced lemon and garlic bulbs around the chicken for extra flavor (I added corn, too!)
• Bake at 250 degrees C for 1 hour, or until the chicken is golden brown

I was looking for roasted chicken recipes online and came across Mrs. Barretto’s recipe. I read the comments and some of them who tried it said it was delicious, so I decided to use her recipe. She didn’t give exact measurements so I just adjusted according to my liking. 👍🏻 I also wanted to add more corn in the pan but they didn’t fit so I didn’t put everything. The recipe didn’t disappoint. It was really good.