Garlic and oregano roast chicken

A filling and tasty garlic and oregano flavoured roast chicken. Simple to make with less dishes!

  • 15 mins preparation
  • 50 mins cooking
  • Serves 2
  • Print


Garlic and oregano roast chicken
  • 2 chicken marylands
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 small garlic clove, crushed
  • 1 teaspoon fresh oregano leaves, plus extra to serve
  • 350 gram baby potatoes, halved
  • 1 red onion, quartered
  • 250 gram cherry tomatoes
  • steamed beans, to serve


Garlic and oregano roast chicken
  • 1
    Place chicken pieces in a shallow dish. In a bowl, whisk lemon juice, oil, garlic and oregano together. Pour half the mix over chicken and rub in well. Cover and chill for at least 1 hour.
  • 2
    Preheat oven to 180°C. Transfer the chicken pieces to a medium-sized roasting pan. Toss the potatoes and onion wedges in the remaining marinade, then add to the roasting pan.
  • 3
    Bake for 40 minutes. Remove the roasting dish from the oven and drain off any excess liquid.
  • 4
    Add the tomatoes to the pan. Return to the oven for a further 10 minutes or until the chicken is cooked through and the vegetables are tender. Scatter with fresh oregano, if desired. Serve with steamed beans.

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