- 2 teaspoons coarse salt
- 2 teaspoons lemon zest
- 2 teaspoons minced fresh marjoram
- 1 whole chicken (2 pounds)
- 1 tablespoon EVOO
Preheat oven to 425 degrees . In small bowl, mix salt, lemon zest and marjoram. Place chicken in roasting pan. Coat evenly with EVOO; rub with herb mixture. Roast until juices run clear and a thigh registers 175 degrees , 40 minutes.