Garlic and Oregano Roast Chicken

clock 15 minutes + 1 hour bowl Serves 4


  • 4 chicken legs
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 cloves 2 garlic, crushed
  • 2 tsp fresh oregano leaves, plus extra, to serve
  • Salt and pepper
  • 700 g baby potatoes, halved
  • 2 red onions, cut into wedges
  • 500 g cherry tomatoes
  • Steamed green beans, to serve
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  • 1. Place chicken pieces in a medium-sized roasting pan.

  • 2. To make the marinade, whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Pour half the mix over the chicken and rub in well. Cover and chill for at least 1 hour.

  • 3. Preheat oven to 180°C (160°C fan-forced). Toss the potatoes and onion wedges in the remaining marinade, then add to the roasting pan. Bake for 50 minutes.

  • 4. Remove the roasting dish from the oven and drain off any excess liquid.

  • 5. Add the tomatoes to the roasting dish. Return to the oven for a further 10 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6. Scatter with fresh oregano, if desired. Serve with steamed beans.

  • Tip:

  • Potatoes and onions should be stored separately. While they both need to be stored in cool, dark places, they will sprout faster if kept together.


  • • Energy 2065Kj • Protein 29g • Total Fat 25g • Saturated Fat 6g • Carbohydrates 35g • Sugars 8g • Sodium 607mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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