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Greek Oregano Chicken
Chicken pieces marinated in lemon juice, olive oil, garlic, and a generous amount of fresh oregano then roasted until golden and crispy is the kind of dinner that fills the kitchen with an irresistible aroma. Oregano is the dominant flavour here — aromatic, slightly peppery, and deeply savoury. Serve with lemon roasted potatoes and a simple Greek salad for a complete meal.
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Ingredients
- 3 tbsp fresh oregano, finely chopped, plus sprigs for garnish1 tbsp dried oregano as substitute
- 3½ lbs bone-in chicken pieces, thighs and drumsticks work best
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 4 tbsp extra-virgin olive oil
- 5 cloves garlic, minced
- 1 tsp Dijon mustard
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
Contains: mustard.
Method
- Whisk together lemon juice, lemon zest, olive oil, garlic, Dijon, oregano, salt, and pepper in a large bowl or zip-lock bag. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to overnight in the refrigerator.About 35 min
- Preheat oven to 425°F. Arrange chicken skin-side up in a roasting pan. Pour any remaining marinade over the chicken.About 5 min
- Roast for 40-45 minutes until the skin is deeply golden and the juices run clear when pierced at the thickest point (internal temperature 165°F).About 45 min
- Rest for 5 minutes, then garnish with fresh oregano sprigs and serve with the pan juices spooned over.About 5 min
Tips
- A longer marinade — 4-8 hours — results in noticeably more flavourful chicken.
- Pat the chicken dry before roasting for crispier skin.
- Fresh Greek or Mediterranean oregano has a more intense flavour than common Italian oregano.
Ring the changes
- Add sliced Kalamata olives and cherry tomatoes to the roasting pan for a complete one-pan dinner.
- Use the same marinade on lamb chops for an equally delicious result.
Keeping it
Refrigerate leftovers for up to 4 days. Excellent cold the next day in sandwiches or salads.
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