Roast Oregano & Lemon Chicken

4
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (676.8 g)
  • Calories 1027.1
  • Total Fat - 68.4 g
  • Saturated Fat - 16 g
  • Cholesterol - 309.1 mg
  • Sodium - 617.7 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 7.7 g
  • Sugars - 5 g
  • Protein - 61.4 g
  • Calcium - 100.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 77.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C.

Step 2

Juice the lemons, and halve and reserve skins.

Step 3

Whisk 1/3 cup lemon juice with oil, herbs and garlic and season with salt and pepper.

Step 4

Toss potatoes with 1/4 cup herb oil in a large roasting pan or ceramic baking dish and bake for 30 minutes.

Step 5

Meanwhile, toss chicken with 1/4 cup herb oil.

Step 6

Move potatoes to one end of the pan and add chicken and reserved lemon skins to pan.

Step 7

The potatoes will site on top and around the chicken and roast for 30 minutes.

Step 8

Scatter with olives and cook until chicken is cook through and potatoes are golden.

Step 9

Serve drizzled with a little remaining herb mixture and extra oregano.

Tips & Variations


No special items needed.

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