Preparation time:
0 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 1 lemon |
Calories |
290 |
| 2 tsps dried oregano |
Total Fat |
12.8g |
| 3 cloves garlic, chopped |
Saturated Fat |
3.2g |
| 1 tbsp olive oil |
Cholesterol |
125mg |
| 1/4 tsp salt |
Sodium |
218mg |
| 1/4 tsp black pepper |
Total Carbohydrate |
0.9g |
| 6 chicken legs or breasts |
Dietary fiber |
0.3g |
|
Total Sugars |
0.3g |
|
Protein |
40.8g |
|
Vitamin D |
0mcg |
|
Calcium |
35mg |
|
Iron |
2mg |
|
Potassium |
369mg |
Method
1. Preheat the oven to 220°C.
2. In a medium baking dish, grate the zest of half a lemon and squeeze out all the juice and combine both. Add the oregano, garlic, oil, salt and pepper. Stir until blended.
3. Remove skin from chicken and discard. Coat the chicken with the lemon mixture and place in the baking dish (bone side up if using legs). Cover with foil and bake for 20 minutes. Turn chicken over and baste with juices.
4. Reduce the temperature to 200°C, uncover and cook for a further 30 minutes, basting with the juices every 10 minutes. Serve with the juices in the roasting tin.