Roast chicken with chili, lemon and oregano

Aug 27th, 2017

Roast chicken with chili, lemon and oregano


  • 5 kg whole chicken
  • 1 lemon (poke around the lemon with a fork)
  • 2 tbsp dried oregano (or 1-2 sprigs of fresh oregano, leaves picked)
  • 4 garlic cloves, crushed
  • 1-2 tsp dried chilli flakes
  • 3 tbsp olive oil
  • Salt and pepper



Preheat oven at 180-200 degrees, fan assisted (depending on how efficient your oven is, I have tried both newer and older ovens, with or without fan assist, at 200 works very well and make the skin real crispy).


Combine oregano, garlic, chilli flakes, salt and pepper together in a small bowl. Rub it all over the chicken then drizzle with olive oil, rub again.


Pick out the garlic cloves from the rub, stuff them inside the cavity, then put the lemon in after.


Put chicken on middle rack and roast it for 75 minutes (add or minus about 5 minutes depending on the size of the chicken, best to take the chicken out from the fridge at least 30-45 minutes before cooking.


Once the chicken is ready, let it rest for 10-15 minutes before carving.


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