Lemon, Garlic and Oregano Chicken with Salsa Verde
Well, the garlic is out of the ground and the oregano is full of flavour at this time of the year. This easy to BBQ or roast chook dish is full of the bright, tangy flavours of the Indian summers our region is famous for. A full-flavoured dish that is great with a hoppy beer or a chilled glass of local chardonnay.
Serves 6
Ingredients
Chicken
1 whole roasting chicken (1.8-2kg)
1 lemon
4 cloves garlic, peeled
60ml extra virgin olive oil
60 ml white wine
½ small bunch of fresh oregano
Salt
Pepper
Salsa Verde
2 tablespoons fennel seeds
½ small bunch of fresh oregano
3 garlic cloves
½ bunch parsley
200 ml extra virgin olive oil
salt
juice of one lemon
Method
The day before, prepare the chicken by making the marinade. In a food processor, add the juice of the lemon and one quarter of the pith and peel, minus the seeds. Add the garlic, oil, wine, oregano, a pinch of salt and a little pepper. Blend until smooth. Meanwhile, butterfly the chicken by removing the spine by cutting wither side with kitchen scissors or heavy knife. Press down to flatten the chicken. Coat the chicken with the marinade in a flat dish. Cover. Refrigerate.
Make the salsa verde by blending all the ingredients together in a food processor until smooth. Pour into a covered container. Refrigerate.
On the day, preheat the BBQ and lightly oil the bars. Cook the chicken skin side down for 10 minutes, flip. Then cook skin side down again for 10 minutes, flip and cook for 15 minutes or until done inside. Remove onto a plate. Cover and rest for 15 minutes. Cut into 6 pieces and serve with salsa verde.
See below for a printable recipe card version.
Lemon, Garlic and Oregano Chicken with Salsa Verde
Ingredients
- 1 whole roasting chicken (1.8-2kg)
- 1 lemon
- 4 cloves garlic, peeled
- 60ml extra virgin olive oil
- 60 ml white wine
- ½ small bunch of fresh oregano
- Salt and Pepper
- 2 tablespoons fennel seeds
- ½ small bunch of fresh oregano
- 3 garlic cloves
- ½ bunch parsley
- 200 ml extra virgin olive oil
- salt
- juice of one lemon
Instructions
- The day before, prepare the chicken by making the marinade. In a food processor, add the juice of the lemon and one quarter of the pith and peel, minus the seeds. Add the garlic, oil, wine, oregano, a pinch of salt and a little pepper. Blend until smooth. Meanwhile, butterfly the chicken by removing the spine by cutting wither side with kitchen scissors or a heavy knife. Press down to flatten the chicken. Coat the chicken with the marinade in a flat dish. Cover. Refrigerate.
- Make the salsa verde by blending all the ingredients together in a food processor until smooth. Pour into a covered container. Refrigerate.
- On the day, preheat the BBQ and lightly oil the bars. Cook the chicken skin side down for 10 minutes, flip. Then cook skin side down again for 10 minutes, flip and cook for 15 minutes or until done inside. Remove onto a plate. Cover and rest for 15 minutes. Cut into 6 pieces and serve with salsa verde.