Helena Moursellas' baked lemon and oregano chicken recipe
Channel summer holiday vibes with chef Helena Moursellas' Greek chicken. Cooked in one pan, this simple bake is coated in a lemon and mustard sauce with plenty of oregano. There’s lots of lemon in this dish. Go with it – the tang is what keeps you coming back for more! Serve alongside Greek-style spinach rice (recipe below), if you like.
See method- Serves 6
- Takes 1 hr 20 mins plus marinating
- 362 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 1 tsp cracked black pepper
- 1 tsp Dijon mustard
- 4 lemons, 3 juiced (you need 80ml), 1 thinly sliced
- 60ml olive oil
- 6 chicken thighs, skin on and bone in
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Shop ingredientsEach serving contains
- Energy
- 1500kJ 362.0kcal
- Fat
- 30g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.0gProtein 21.4gFibre 0.8g
Method
- Mix the garlic, dried oregano, pepper, mustard, lemon juice and oil in a bowl; season with salt. Put the chicken in a baking dish, pour over the marinade; cover and set aside to marinate for 1 hr.
- Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the marinated chicken with the lemon slices, then bake for 45-50 mins, basting with the pan juices every 15 mins, until golden brown, crispy and cooked through. Serve the chicken with the pan juices poured over.
- Tip: If you have fresh oregano, reduce the amount of dried in step 1 to 1 tsp. Scatter over 5g fresh leaves before baking and another 5g to serve. Serve the chicken with Helena's Greek-style spinach rice (Spanakorizo).
- See more Greek recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
