Oven Roasted Chicken with Lemon and Oregano
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
50
minutes
10
minutes
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
50
minutes
10
minutes
Ingredients
1
chicken
butterfiied aka spatchcocked
1
lemon
sliced
1
onion
sliced
1/4
cup
olive oil
2
teaspoons
oregano
1/2
cup
dry white wine
like sauvignon blanc
1/2
teaspoon
salt
Instructions
Preheat oven to 425F.
Cut onion and lemon into slices and spread onto the bottom of a cast iron skillet.
Poke holes in the skin with a fork. Pat dry on all sides with paper towels.
Combine olive oil and oregano, and spread mixture over the cut side of the chicken.
Turn chicken breast side up. pat skin spread olive oil mixture over the top.
Roast chicken for 40 minutes. Pour wine into the pan, avoid pouring over the chicken though.
After about 10 more minutes, the internal temperature of the chicken should read 165F.
Remove chicken from the oven. Sprinkle with salt. Rest for 10 minutes.
Cut into quarters for serving.