Roast chicken with lemon & oregano
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Unrated
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Prep Time
10 mins
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Servings
4
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Cuisine
International
Roast chicken with lemon & oregano
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A succulent and juicy roast chicken with lemon and oregano.
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Ingredients
- 1 free-range chicken
- 400 ml strong chicken stock
- 1/3 cup 80ml freshly squeezed lemon juice
- 2 Tbsp chopped oregano
- 2 Tbs chopped flat leaf parsley
- 4 cloves of garlic crushed
- 1 tsp of dijon mustard
- 2 – 3 Tbs olive oil
- salt and pepper
Instructions
- Preheat the oven to 200C / 400F
- Place the chicken in a deep-sided roasting pan so that it fits quite snugly.
- Mix all the liquid, mustard, garlic and herbs together and pour this sauce over the chicken and into the cavity. The liquid will seem like quite a lot but it thickens up during the cooking to make a sauce.
- Drizzle over the olive oil and season the bird with salt and pepper and roast uncovered for 1 1/2 hours and until the chickens are cooked. You can turn them over halfway so that the underside gets golden brown and crispy too. A good idea is to start the cooking with the breast side down and then flip it halfway and give it a baste.
- The pan juices make delicious gravy to pour over the chicken.
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