Greek Oregano Lemon Roasted Chicken
Greek oregano, with its robust and slightly peppery notes, elevates any dish it’s added to. Hydroponically grown Greek oregano ensures the freshest and most aromatic herbs for your culinary creations. This roasted chicken recipe combines the savory depth of Greek oregano with the zesty brightness of lemon to create a memorable meal.
Ingredients:
- Chicken: 4 pieces (legs or thighs or breasts, based on preference)
- Hydroponically Grown Greek Oregano: 2 tablespoons, freshly chopped
- Lemon: 2; 1 zested and juiced, and 1 sliced
- Olive Oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Preheat the Oven: Set your oven to 425°F (220°C) and let it warm up.
- Marinate the Chicken: In a large mixing bowl, combine the olive oil, freshly chopped hydroponically grown Greek oregano, minced garlic, lemon zest, lemon juice, salt, and black pepper. Add the chicken pieces to the bowl and ensure they are well-coated with the marinade. Let them marinate for at least 30 minutes, but if time permits, 1-2 hours in the refrigerator is ideal.
- Roasting Preparation: Take a roasting tray and layer the bottom with lemon slices.
- Roast the Chicken: Place the marinated chicken pieces on top of the lemon slices in the roasting tray. Pour any excess marinade over the chicken. Place the tray in the preheated oven and roast for about 35-40 minutes or until the chicken is cooked through and the skin is crispy. Cooking time may vary based on the size of your chicken pieces and the accuracy of your oven, so it’s a good idea to use a meat thermometer. The internal temperature should reach 165°F (74°C).
- Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Serve hot, garnished with some extra chopped hydroponically grown Greek oregano if desired.
Tip: This chicken pairs wonderfully with roasted potatoes or a simple Greek salad. To elevate the dish further, consider making a sauce with the pan drippings by adding a splash of white wine, some chicken broth, and a bit more hydroponically grown Greek oregano.
