Greek Style Lemon and Oregano Roast Chicken

Step 1

Add the juice from 2 lemons (but keep the skins), 1 tbsp of oregano, 2tbs of olive oil, crushed garlic, the rosemary chopped, a dash of salt & pepper into a jug and mix well then add your chicken into a ziplock bag & pour the marinade in to coat the chicken well. Leave your chicken to marinate for at least 3 hours in the fridge but overnight is best

Step 2

Once ready preheat your oven to 200C

Step 3

Chop your potatoes into 1/8s or 1/4 if not too big & chop carrots into 1/4 long pieces not too skinny though & 1/4s chop for oinions as well, coat with a little oil add to the base of your roasting pan one that has sides and a deep enough add the 1 tsp of oregano & juice of the remaining lemon and a little bit more rosemary, add 2 whole lemon halved skins into the dish too

Step 4

Sit your chicken on top & add any remaining marinade that’s in the bag and stuff remaining lemon skin inside the chicken

Step 5

Pop into the oven to cook away, its usually 30mins per 500g of chicken. So cooking time depends on size. If part way you find it browning too much add some foil over the top. If you add more veg and find its drying too quick in the base you can add some veg stock or chicken stock but not too much. I find mins ok though & has enough liquid.

Step 6

Once chicken is done take it out to rest, spread your veg around and add some green beans (optional) & back into the oven to brown up a little approx 15-20 mins