Chicken – 500 g, cut into 8 pieces ¼ cup fresh parsley leaves , chopped 3 lemons ½ cup fresh oregano leaves, chopped or 3 teaspoon dried oregano 1 tablespoon olive oil Salt and pepper to taste
Method
Pre heat oven to 450 * F / 230 *C. Line baking pan with greases foil. From 2 lemons , grate 1 tablespoon peel and squeeze 3 tablespoon juice. Cut other lemon into wedges, set aside.
In large bowl, combine lemon peel and juice, oregano, parsley, olive oil, salt and pepper. Add chicken; toss to coat and arrange in prepared pan.
Roast chicken without turning, 30 minutes or until juices run clear when its thickest part is pieced with knife. Serve with lemon wedges.
¼ cup fresh parsley leaves , chopped
3 lemons
½ cup fresh oregano leaves, chopped or 3 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste
Method
Pre heat oven to 450 * F / 230 *C. Line baking pan with greases foil. From 2 lemons , grate 1 tablespoon peel and squeeze 3 tablespoon juice. Cut other lemon into wedges, set aside.
In large bowl, combine lemon peel and juice, oregano, parsley, olive oil, salt and pepper. Add chicken; toss to coat and arrange in prepared pan.