Lemon chicken Oreganata

Chicken with oregano

Lemon chicken Oreganata

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  • Prep Time


  • Total Time


  • Servings



  • One

    , 3 to 4 pound, whole chicken

  • Three

    medium garlic cloves thinly

  • One half

    unpeeled lemon, thinly sliced

  • 1

    tablespoon dried oregano

  • 1

    teaspoon kosher salt

  • 1

    teaspoon cracked black pepper

  • 1

    tablespoon extra virgin olive oil


Preheat oven to 350° Lift but do not remove the skin on one half breast of the chicken. Insert half the garlic slices under the skin. Repeat with the rest of the garlic slices on the other side of the breast. Sprinkle oregano, salt and pepper liberally over skin of the entire chicken. Place on a roasting rack in the shallow pan and roast 30 minutes. Remove from the oven briefly and place lemon slices all over the outside of the chicken and inside the cavity. Continue roasting for another hour or more, until the chicken is cooked through and the juices run clear. Let's stand 10 minutes before carving. Makes about four servings.


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