Oregano Chicken
My cousin in Wembley made this for us and 25 others as a main dish during Ramadan. It is very simple and does not require much marinating.
Ingredients
1 whole large roasting chicken
half cup Olive oil (or Sunflower oil)
2 tbs lemon juice
3 tsp salt
2 tbs dry oregano
1 tbs fresh crushed garlic
1 tbs crushed black pepper
5 medium sized potatoes cut into 4in chunks
4 large carrots cut into 4in chinks (or your other favourite vegetables)
SWITCH ON OVEN TO MEDIUM HEAT GM5/6
Method
- Wash and pat dry the chicken and keep in a large deep bowl.
- Mix all other ingredients in a separate small bowl, pour over the chicken and marinate for 10 mins.
- Add all the chunky vegetables to the chicken and mix until fully coated with liquid mixture.
- Place chicken and vegetables in a baking tray, cover tightly with foil and cook for 1 hour. Remove from oven, check if chicken juices run clear, if under cooked, return to the oven uncovered and cook for a further 30mins.
- Serve immediately whilst piping hot!
Best served with garlic bread.
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