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Lemon, oregano and garlic roast chicken
Lemon, oregano and garlic roast chicken
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Succulent gluten-free herbed roast chicken - perfect for a family feast!
Ingredients:
  • Olive oil spray
  • 2 tsp dried oregano leaves
  • 12 chicken wings
  • 900g potatoes, peeled, coarsely chopped
  • 2 large carrots, peeled, coarsely chopped
  • 1 large brown onion, cut into thin wedges
  • Fresh oregano leaves, to serve
  • Steamed green round beans, to serve
Instructions:
  • Prepare 2 large baking trays by greasing them with oil. Grate the lemon zest finely and extract the juice from the lemon.
  • 1. Preheat your oven to 200°C. 2. In a small bowl, mix together lemon rind, lemon juice, oil, garlic, and dried oregano. 3. Place the chicken on a large plate and drizzle half of the lemon mixture over it. Turn the chicken to coat evenly and let it marinate for 5 minutes.
  • Combine the potato, carrot, and onion in a bowl with the lemon rind mixture. Toss until well coated. Spread the potato mixture on one tray and place the chicken on a separate tray. Season the chicken with salt and pepper. Roast both trays in the oven for 30 minutes, then flip the vegetables and continue roasting everything for another 30 minutes until golden brown.
  • Plate the chicken and vegetables, then generously sprinkle with fresh oregano before serving alongside the beans.

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