2 1/2 lb whole chicken 2 tbsp kosher salt 1/4 cup olive oil Juice from one lemon 5 cloves of garlic - peeled and minced 1 tsp chopped fresh oregano 3 tsp freshly ground black pepper 2 sprigs rosemary 1 lemon cut into 8 pieces
In a bowl, combine garlic, salt, olive oil, lemon juice, oregano and ground pepper.
Rinsed chicken interior and exterior and pat dry.
Brush on all sides with garlic mixture. Place remaining ingredients in chicken cavity with a sprig of rosemary and closed the opening with toothpicks.
Tie legs together, cover and place in the refrigerator for 30 minutes.
Pre-heat oven to 425 degrees F.
Place chicken in the baking dish and roast in the oven for 50 minutes.
Strip needles from remaining rosemary sprig, chopped and sprinkle onto chicken 5 minutes before its done roasting.
To serve: Cut chicken into 4 pieces and garnish with lemon.