Roast Chicken with Lemon and Oregano
- 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.