This delicious mid week winning Lemon Oregano Chicken is inspired by a recipe from Diana Henry’s brilliant book – A Bird in the Hand.
It really is the perfect mid week meal. Meaty chicken thighs, a red onion cut into wedges, lemon slices and loads of dried oregano drizzled with olive oil, then tossed with your hands and roasted until the chicken skin is crispy and golden brown.
Serve it with a herbed couscous and a crispy green salad and dinner is sorted. And any leftovers will make for a delicious packed lunch the next day.
The Lemon Oregano Chicken is a super versatile recipe too. Diana’s original recipe calls for 500g baby, waxy potatoes boiled until just tender and added to the roasting tray. Smash the potatoes with a fork and roast with the chicken. You could of course substitute the oregano with thyme or rosemary to change the overall flavour of the dish.
Or add a few plump, unpeeled garlic cloves to roast with the chicken and squeeze that soft garlicky paste into the pan juices and douse the chicken with the garlic infused gravy when serving. Diana recommends adding a few spoonfuls crème fraîche over the roasted chicken (wicked, but good) or add dried chilli flakes for a bit of heat.
As she says “It’s a ‘keeper’ recipe”.
I hope you enjoy this recipe for Lemon Oregano Chicken and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
I have another popular midweek chicken recipe for you. This Coconut Chicken with Leeks and Mushrooms has been a hit since I published it back in July 2024.
Lemon Oregano Chicken
Ingredients
- 8 chicken thighs bone in and skin on
- 1 large red onion cut into wedges
- 1 large lemon cut into thick slices
- 4 tbsp extra virgin olive oil
- 2 tbsp dried oregano
- Sea salt and black pepper to season
Instructions
- Preheat the oven to 190°C
- Put the chicken joints into an ovenproof dish in a single layer
- Add the onion and lemon slices
- Add the olive oil, oregano, salt and black pepper
- Toss everything around with your hands
- Roast the chicken for 30 - 40 minutes until cooked and skin in brown and crisp
- Remove from the oven and remove the lemon slices
- Serve the chicken with herbed couscous and a crunchy green salad
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