3/4 c olive oil
6-10 cloves garlic
Oregano a massive bunch
Salt, approximately 3-5 Tablespoons
Pepper
Wash and dry your chicken inside and out. Set aside. Make marinade by chopping up the garlic and oregano (strip leaves from stems) and mixing it all other ingredients. Or you can put all the ingredients into the processor and buzz for a few seconds. The consistency will be almost like pesto.
Rub the marinade all over the chicken inside and out. Dump the entire thing into a ziplock bag and leave it for a couple of hours. If possible make sure your chicken is room temperature before putting it into the oven.
Preheat oven to 450 and put chicken in. After 20 minutes, baste it and turn heat to 350. In another 20 minutes baste it again. Test temperature, if it is a little chicken it may be done. Temperature should read 165 for the breast and 180 for the leg or thigh. Or if you are like me, I just poke at it and see if the juices run clear. If it is not ready, put it back in the oven and check in another 15 minutes, basting it each time you check it.
Let the chicken rest for 10 minutes before carving.