with Oregano and Lemon
1 small or medium Chicken, washed and cleaned
1 Lemon, half
Zest of 1 lemon, optional
1 tablespoon dried oregano
1/2 tablespoon salt
1 tablespoon soften Butter or Margarine (I used margarine)
baby corn, optional
How to do it:
Spread margarine in cavity of the chicken, under the skin and all over the chicken.
Repeat for oregano, lemon zest, if using, and salt.
Place the lemon in the cavity and seal with a toothpick.
Set aside and let it marinade for at least 30 minutes.
Preheat oven to 180C.
Place chicken in a oven proof dish.
Add potatoes around the chicken if you like.
Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.
Bast the chicken with the sauce from the dish frequently
Once the chicken is cooked, remove the Chicken and cover it loosely with foil.
Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.
Return the potatoes to the oven and continue roasting till brown.
Place together with the Chicken and serve.
I used Super Roast 1 on the Water Oven for this dish.
If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.
Make a 'tent' using foil over the chicken if your chicken brown to fast.
Ady Greatsword Empire Kitchen Recipes,,