Roasted Chicken Lemon Oregano (Printable version)

Tender chicken roasted with zesty lemon and fragrant oregano for a flavorful Mediterranean main dish.

# List of ingredients:

→ Poultry

01 - 1 whole chicken, approximately 3.3 lbs, giblets removed

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
04 - 3 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ Vegetables & Aromatics

08 - 1 large onion, cut into wedges
09 - 1 lemon, sliced
10 - 4 sprigs fresh oregano (optional, for garnish)

# Directions:

01 - Preheat the oven to 400°F.
02 - Combine olive oil, chopped oregano, minced garlic, lemon zest, lemon juice, salt, and black pepper in a small bowl to create the marinade.
03 - Pat the chicken dry with paper towels. Thoroughly rub the marinade over the entire chicken, including under the skin and inside the cavity.
04 - Fill the chicken cavity with half of the onion wedges and several lemon slices.
05 - Place the remaining onion wedges and lemon slices in the roasting pan. Set the chicken breast-side up on top.
06 - Roast for 1 hour and 10 minutes, basting intermittently with pan juices, until the skin is golden and an internal thermometer reads 165°F in the thickest thigh portion.
07 - Allow the chicken to rest, loosely covered with foil, for 10 minutes before carving.
08 - Finish by garnishing with fresh oregano sprigs and serve alongside pan juices.

# Expert Advice:

01 -
  • The chicken comes out impossibly tender with skin that actually crisps up, not rubbery or pale.
  • It tastes fancy enough for guests but simple enough that you won't stress while it's in the oven.
  • Leftovers are your friend—shred it for salads, sandwiches, or quick weeknight meals.
02 -
  • Don't skip drying the chicken; wet skin steams instead of roasts, and you'll lose that crackling texture.
  • Check the temperature in the thickest part of the thigh, not the breast—thigh meat takes longer and this ensures it's actually done.
  • If your oven runs hot, the skin might brown too fast; drape foil loosely over it for the last 20 minutes and remove it to finish crisping.
03 -
  • Basting isn't just for looks—it keeps the breast meat from drying out while the thighs finish cooking.
  • If you don't have a meat thermometer, you can pierce the thigh at its thickest point; the juices should run clear, not pink.

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