Roast Chicken with Lemon and Oregano

Enjoy the sunshine flavours of the Mediterranean with this simple one-pan roast. Pairs beautifully with crispy potatoes and root vegetables.


Serves 4

Preparation Time

Cook time

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Cook's NoteSlices of lemon can also be added to the roaster along with the chicken - however, do so carefully as lemons can sometimes impart a bitter taste. The pan juices make delicious gravy to pour over the chicken.
Product TipThe Signature Roaster's loop handles allow for easier lifting. Use with Le Creuset Oven Mitts for ultimate comfort and protection.
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  • 1 free-range chicken
  • 400ml strong chicken stock
  • 1/3 cup (80ml) freshly squeezed lemon juice
  • 1 tsp of Dijon mustard
  • 4 cloves of garlic, crushed
  • 2 Tbsp chopped oregano
  • 2 Tbsp chopped flat leaf parsley
  • 2 – 3 Tbsp olive oil
  • Salt and pepper


Preheat the oven to 200°C.

Place the chicken in a Le Creuset 33cm Signature Roaster.

Mix all the liquid, mustard, garlic and herbs together and pour this broth over the chicken and into the cavity. The liquid will seem like quite a lot but it thickens up during the cooking process.

Drizzle over the olive oil and season the chicken with salt and pepper. Roast uncovered for 1 1/2 hours, until the chicken is cooked. Start the cooking process with the breast side down, then flip it half way and give it a baste. Turning it over half way through will allow the underside to become golden brown and crispy.

Recipe and images courtesy of Drizzle and Dip