Preserved Lemon And Oregano Roast Chicken | Donna Hay
Whether you're entertaining or it's Sunday lunch, this preserved lemon and oregano roast chicken is the go too!
Ingredients
- 50g unsalted butter, softened, plus extra, to rub
- ⅓ cup oregano leaves, finely chopped
- half a preserved lemon, flesh removed and finely chopped
- sea salt and cracked black pepper
- 1 x 1.8kg whole chicken
- 1kg baby (chat) potatoes, halved
- 4 sprigs oregano, extra
- 1 cup (250ml) chicken stock
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