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Oregano chicken
Lemony garlic chicken with a burst of dried and fresh oregano
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 4
Ingredients
- 1 chicken cut into 8
For the marinade
- 1 teaspoon 7 spice
- 1 teaspoon oregano
- drizzle mild olive oil approx 2 tbsp
- squeeze of lemon approx 1 tbsp
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon sumac
- 6-8 garlic cloves
- ½ teaspoon salt approx
For the basting mix
- 1 small handful fresh oregano finely chopped
- ½ lemon juiced
- ¼ cup mild olive oil
- pinch of salt
Instructions
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Ask your butcher to cut the chicken into eighths, keeping the skin on and removing any giblets
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To a good sized bowl and add the dried oregano, 7 spice, paprika, black pepper, oregano, squeeze of lemon, drizzle of mild olive oil, salt and whole garlic cloves. Mix well
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Wash and drain the chicken in a colander then add to the marinade bowl with the spices and whole garlic cloves, rubbing the marinade in under the skin well with your hands
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When you are ready to bake the chicken, take it out of the fridge half an hour before and let it come to room temperature as you heat the oven to 200°C (390°F)
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Transfer the chicken to a baking tray and cook for 20 mins then reduce the heat to 180°C (350°F), and roast for another 40 minutes, turning the chicken every 20 minutes or so
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In this time prepare the basting mix and add the fresh oregano (or dried oregano if you don't have fresh), olive oil, lemon juice and pinch of salt
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After a total cooking time of 1 hour take out the chicken (leave the oven on), and peel the garlic cloves, and mash them into the basting mix. Drizzle the basting mix over the chicken and cook for another 15-20 mins until the skin is crispy
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Serve with fluffy white rice, a fresh green salad making sure you drizzle on the sauce over the chicken and rice for extra flavour