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Roast chicken with lemon & oregano
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Roast chicken with lemon & oregano

A succulent and juicy roast chicken with lemon and oregano.

Prep Time
10 mins
Servings: 4
Cuisine: International

Ingredients

  • 1 chicken free-range
  • 400 ml chicken stock strong
  • 1/3 cup lemon juice 80ml, freshly squeezed
  • 2 Tbsp oregano chopped
  • 2 Tbs flat leaf parsley chopped
  • 4 cloves garlic crushed
  • 1 tsp Dijon mustard
  • 2 olive oil 3 tablespoons
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 200C / 400F
  2. Place the chicken in a deep-sided roasting pan so that it fits quite snugly.
  3. 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.
  4. 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.
  5. The pan juices make delicious gravy to pour over the chicken.