Lemon Oregano Chicken Roast Recipe
Make Lemon Oregano Chicken Roast Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Roast Vegetables (optional, nests under chicken)
Finishing & Garnish
Method
Prepare Marinade & Chicken
- 1
Make the marinade
In a medium bowl whisk together lemon juice, lemon zest, 60 ml olive oil, chopped fresh oregano (or dried), minced garlic, Dijon mustard, honey (if using), kosher salt and black pepper until well combined.
- 2
Marinate the chicken
Pat the chicken pieces dry with paper towels. Place them in a large bowl or zip-top bag and pour half of the marinade over the chicken, reserving the other half for basting/roasting. Toss or massage the marinade into the chicken so each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours (avoid longer with lemon which can start to cure the meat). If short on time, marinate 15 minutes at room temperature.
Prepare Vegetables (if using)
- 3
- 4
Arrange the marinated chicken on top of the vegetables or directly on the rack in the pan, skin-side up. Reserve the marinade.
Roasting
- 5
Brush the chicken skin with a little of the reserved marinade and place the pan in the preheated oven. Roast at 200°C (400°F) for 35–45 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If vegetables are thick, you may roast 40–50 minutes; check chicken temp first.
- 6
Halfway through roasting (about 18–22 minutes), baste the chicken with another tablespoon of the reserved marinade and toss the vegetables for even browning. If the skin is browning too quickly, tent loosely with foil.
- 7
If you want extra-caramelized skin, switch the oven to broil for 2–3 minutes at the end, watching closely to avoid burning.
Resting & Serving
- 8
Remove the roast from the oven and transfer the chicken to a cutting board. Let rest 8–10 minutes so juices redistribute. While resting, spoon any pan juices over the vegetables and chicken, and squeeze fresh lemon wedges over the pieces to taste.
- 9