I really enjoy cooking chicken this way as it cooks quickly and the whole bird gets wonderfully crispy and the meat is oh so succulent.

Lemon & Oregano Chicken
I really enjoy cooking chicken this way as it cooks quickly and the whole bird gets wonderfully crispy and the meat is oh so succulent.
Ingredients
- 1 free-range chicken
- 2 cloves garlic peeled
- 3 sprigs fresh thyme leaves removed
- 2 tsp dried oregano
- 1 tsp salt flakes
- 1 lemon zest and juice
- 50 ml olive oil
- 50 g butter
- 1 tsp salt flakes extra (optional)
- 1 red onion sliced in thick rounds
- 3 sprigs thyme extra
- 125 ml verjuice
Instructions
- Preheat the oven to 190C. Place the sliced onion and extra thyme sprigs in a roasting pan.
Prepare the chicken
- Place the chicken on a board breast side down. Using a pair of kitchen shears, cut down both sides of the backbone and completely remove. Turn the chicken over and press down on the breast bone to flatten. Pat dry with a paper towel and place in a roasting tray. Use a sharp knife to put 2 to 3 slashes in each drumstick to allow the marinade to penetrate.
The marinade
- In a mortar & pestle crush the garlic, thyme, oregano and salt together to form a paste. Stir in the lemon zest and juice and loosen with the olive oil. Smear this marinade all over the chicken, then dot with the butter and sprinkle with extra salt flakes if using. Pour the verjuice into the pan.
- Roast the chicken in the preheated oven for about 40-45 mins or until golden and cooked through (check by making an incision around the thigh - if the juices run clear, it is cooked).
- Turn the grill function on for extra colour and place it under the grill for a few minutes until coloured to your liking. Remove from the oven and cover with foil and allow to rest for 10 mins. Cut chicken into pieces and serve with the pan juices.
Notes
Serve the chicken with crispy potatoes and simply dressed green leaves.
