Lemon and oregano chicken

Lemon and oregano chicken

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

When roasting chicken, i start it off breast-side down, as this keeps the juices in the breast and prevents the flesh from drying out. i then turn the bird breast-side up for the last 30 minutes to crisp the skin.

Ingredients

Quantity Ingredient
1 lemon, grated zested and juiced
1 tablespoon chopped oregano
3 tablespoons olive oil
2 garlic cloves, crushed
salt and freshly ground black pepper
1.6kg whole chicken

Method

  1. Preheat the oven to 180°C.
  2. Mix together the lemon zest and juice, oregano, oil and garlic and season with the salt and pepper. Rub the chicken all over with the oil and herb mixture then place it breastside down in a roasting dish — or better still, on a baking rack set in the roasting dish. Add 125 ml of water to the dish to stop the fat from burning.
  3. Cook in the oven for 45 minutes, or until the chicken is golden brown. Turn breastside up and cook for a further 30 minutes, or until the skin is crisp. Check whether the chicken is cooked by inspecting the juices for any sign of blood (pinkness).
  4. Allow to rest for 10 minutes before carving. Serve with baby spinach, pear and avocado salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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