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Helena Moursellas' baked lemon and oregano chicken recipe

53 ratings

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
Gluten-free
Dairy-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

Each serving contains

Energy
1500kj
362kcal 18%
Fat
30g 43%
Saturates
9g 44%
Sugars
1g 1%
Salt
0.2g 2%

of the reference intake
Carbohydrate 1g Protein 21.4g Fibre 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).

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.

See more Greek recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.