This roast chicken recipe takes our favourite weeknight dinner down a Greek road with the addition of lemon and oregano and couldn’t be simpler to make. As with most of my roast chicken recipes, I like to make a flavour packed cooking stock to cook the bird in thereby making a delicious pan gravy all at the same time. It also ensures the chicken remain super succulent until the end.
This recipe was originally made for Le Crueset to showcase a few of their stunning kitchen pieces including this featured cast iron roaster in cotton colour. I mean. It’s the perfect dish to take directly from the oven to the table. I’m obsessed with my Le Creuset cast iron range and see them as investment pieces that will last through my life and my the next generation who inherit them.
**Just a note on the fresh lemon slices in the pan. I always love to add these but from time to time I get a lemon that imparts a strong bitter flavour to the pan gravy so to err on the side of caution, I would say leave the fresh lemon slices out. The cooking liquid has enough lemon juice in to keep things very vibrant.
Recipe – Serves 4
- 1 free-range chicken
- 400ml strong chicken stock
- 1/3 cup (80ml) freshly squeezed lemon juice
- 2 Tbsp chopped oregano
- 2 Tbs chopped flat leaf parsley
- 4 cloves of garlic crushed
- 1tsp of Dijon mustard
- 2 – 3 Tbs olive oil
- salt and pepper
Preheat the oven to 200 C
Place the chicken in a deep sided roasting pan so that it fits quite snugly.
Mix all the liquid, mustard, garlic and herbs together and pour this sauce over the chicken and into the cavity. The liquid will seem like quite a lot but it thickens up during the cooking to make a sauce.
Drizzle over the olive oil and season the bird with salt and pepper and roast uncovered for 1 1/2 hours and until the chickens are cooked. You can turn them over half way so that the underside gets golden brown and crispy too. A good idea is to start the cooking with the breast side down and then flip it half way and give it a baste.
The pan juices make delicious gravy to pour over the chicken.
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