Lemon & Oregano Garlic Chicken
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Serves: 3–4
Prep time: 20 minutes (plus 1–4 hours marinating)
Cook time: 60–70 minutes
A whole butterflied chicken marinated with lemon, garlic and plenty of oregano, then roasted in a cast iron pan over golden potato wedges in the Gozney. As the chicken cooks, its juices flavour the potatoes, creating an easy one-pan meal that's made for sharing.
Ingredients
FOR THE CHICKEN
1.2–1.5 kg whole chicken, butterflied
5 cloves garlic, finely grated
Zest of 2 lemons
Juice of 1 lemon
3 tbsp extra virgin olive oil
3 tbsp fresh oregano, finely chopped
2 tsp fine sea salt
1 tsp freshly ground black pepper
FOR THE POTATOES
800 g potatoes, cut into wedges
2 tbsp extra virgin olive oil
1 tbsp fresh oregano, roughly chopped
1 tsp fine sea salt
Freshly ground black pepper
TO SERVE
Lemon wedges
Extra fresh oregano leaves
Extra virgin olive oil
Method
1. In a large bowl, combine the garlic, lemon zest, lemon juice, olive oil, oregano, salt and pepper. Pat the chicken dry with paper towel, then rub the marinade all over, ensuring it's well coated on both sides. Cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavour. Remove the chicken from the fridge 20–30 minutes before cooking.
2. Preheat your Gozney oven (or regular oven) to approximately 200–220°C with a low, steady flame. Place the potato wedges into a large cast iron pan. Drizzle with the olive oil, sprinkle over the oregano, salt and a generous grinding of black pepper, then toss to coat evenly. Roast for 20–25 minutes, turning once halfway through, until the potatoes are beginning to colour.
3. Carefully remove the pan from the oven and place the marinated chicken, skin-side up, over the potatoes. Return the pan to the oven and roast for a further 35–45 minutes, rotating the pan every 10–15 minutes to ensure even cooking. The chicken is ready when the skin is crisp and golden and the thickest part of the thigh registers 75°C on an instant-read thermometer.
4. Transfer the chicken to a board and rest for 10–15 minutes. While the chicken rests, return the potatoes to the oven for 10–15 minutes, tossing once or twice, until deeply golden with crisp edges.
5. Carve the chicken into portions and arrange over the roasted potatoes. Scatter generously with extra fresh oregano, drizzle with a little extra virgin olive oil and serve with lemon wedges for squeezing over at the table.
Note: If you don't have fresh oregano, simply spray the cooked chicken with Fin. Basil Oregano Lemon fragrance.
Enjoy!
K x
