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    Lemon and Oregano Crispy Chicken

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    Lemon and Oregano Crispy Chicken

    Cooking this on the barbecue really evokes memories of late summer evenings in Italy.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2


    • 2 Waitrose Organic Chicken Drumsticks
    • 1 lemon
    • Small knob of butter, room temperature
    • 2 tbsp plain flour
    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 1 tbsp paprika
    • 1 tbsp olive oil
    • 200g pack Waitrose Red Duke of York Potato Salad, to serve


    1. Preheat the oven to 200°C, gas mark 6. Using a small, sharp knife, slash the chicken 3-4 times on each side - cut deeply but not right through to the bone.
    2. Grate the zest from the lemon and set aside in a shallow dish. Halve the lemon and squeeze the juice over the chicken then use your fingertips to rub the butter into the chicken.
    3. On a flat plate, mix together the flour, oregano, rosemary, paprika, the lemon zest and some seasoning. Roll the buttery chicken in the seasoned flour then transfer to a baking sheet. Drizzle with oil and roast for 30-35 minutes until crisp, golden and thoroughly cooked, and the juices run clear. Serve with the potato salad.

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    Cook's tips

    These fragrant chicken pieces are cooked in the oven but, if the weather holds, they would work extremely well on a barbecue. Cook over medium coals for 40 minutes, turning once or twice until cooked right through.


    Average user rating

    4 stars