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Dinner Recipes

Easy Lemon-Oregano Roast Chicken Recipe Cooks Up Full of Delicious Flavor

We mix butter with citrus and herbs and tuck it under the skin so the bird cooks up flavorful.

Nothing beats roasting a chicken on a Sunday afternoon — or any day of the week! The aroma fills the house and reminds me of the warm home-cooked meals my grandmother used to make. Let’s face it — a well-seasoned savory chicken is the star of any family supper. Our Lemon-Oregano Roast Chicken Recipe calls for softened butter mixed with a subtle kick of citrus and plenty of fresh herbs. The compound butter is rubbed under and over the skin, allowing it to melt down into the meat during cooking so it’s even more juicy and delicious. Then all that’s left to do is stuff the bird with lemon wedges, more oregano and garlic. It’s super easy to make and always turns out perfectly. Best of all, you can prep the bird in the morning and simply refrigerate it until you’re ready to roast. When the time comes, just pop it into the oven.

Wondering what to serve with your chicken? Check out these easy side dishes. And for another great meal, try our Honey-Bourbon Glazed Roast Chicken recipe.

Yields

6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 lemon
  • 1/4 cup butter, at room temp.
  • 1 Tbs. chopped oregano + additional sprigs
  • 1 (6-7 lb.) roasting chicken
  • 2 cloves garlic

Instructions

• Grate 1 Tbs. zest and squeeze 2 Tbs. juice from lemon. Cut lemon into wedges. In bowl, combine butter, lemon zest and juice, chopped oregano, ½ tsp. salt and ¼ tsp. pepper. Reserve 2 Tbs. mixture.

• Carefully separate skin from chicken breast; spread remaining butter mixture over breast meat under skin. Smooth skin over breast. Spread reserved butter mixture over skin. Stuff chicken with lemon wedges, oregano sprigs and garlic. If desired, truss chicken. Cover and chill until ready to roast.

• When ready to roast, heat oven to 350°F. Coat roasting pan with cooking spray. Add chicken; cook until meat thermometer inserted into thickest part of thigh registers 170°F or until juices run clear, about 1 hr., 45 min.

Nutrition

  • Calories: 330
  • Fat: 14 gram
  • Saturated Fat: 6 gram
  • Protein: 47 gram
  • Carbohydrate: 1 gram
  • Cholesterol: 170 mg
  • Sodium: 430 mg

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