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Lemon-origanum chicken

  • 1
  • Easy
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Recipe Ingredients

  • 3 lemons
  • ¼ cup loosely packed fresh origanum leaves, chopped
  • ¼ cup loosely packed fresh parsley leaves, chopped
  • 1 tbsp olive oil
  • salt and pepper
  • 1 chicken (1,6kg), cut into 8 pieces and skin removed from all but wings

Recipe Directions

  1. Preheat oven to 230°C. Line a 40cm x 25cm baking tray with foil and spray with cooking spray. From 2 lemons, grate 1tablespoon peel and squeeze 3 tablespoons juice. Cut remaining lemon into wedges. Set aside.
  2. In a large bowl, combine lemon peel and juice, origanum, parsley, olive oil, 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Add chicken and toss to coat. Arrange chicken in tray.
  3. Roast chicken, without turning, for 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with the tip of a knife. Transfer to warm platter. Serve with lemon wedges to squeeze over the chicken.
EACH SERVING About 1 256kJ, 40g protein, 3g carbohydrate, 14g total fat (3g saturated), 0g fibre, 121mg cholesterol, 700mg sodium.

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