This simple butterflied chicken marinaded with thyme, oregano, garlic, salt, pepper, lemon juice and olive oil smells amazing and will wow your family and friends.

If you have time:

  • chuck several good slugs of the olive oil and lemon juice into a snap lock bag.
  • add the other ingredients (chopped).
  • close the bag, mix everything around.
  • add the chicken halves, close the bag and massage it for a bit to get the oil etc into every nook and cranny.
  • leave it overnight in the fridge or at least 2 hours.
  • preheat your oven to 160C and get the chicken out of the fridge.
  • cook the chicken in an non-stick oven tray for about 2 hours.

If you don’t have time or forgot to marinade the chicken:

  • chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
  • add the other ingredients (chopped but leave out the garlic) and mix with a fork.
  • preheat your oven to 160C and get the chicken out of the fridge, season with salt and pepper.
  • cook the chicken in an oven tray for about 2 hours, turning and basting with the oil mixture every 15 minutes or so.

Marinaded and already looking good:

20161126_142410.jpg

Two hours at 160C:

20161126_165628.jpg

A perfect summer’s day dinner, just add salad and friends:

20161126_170759.jpg

Enjoy,

PK

Related Links:
  • see all recipes using chicken here
  • see more butterflied chicken posts here 
  • see see more NoRecipe goodness here
Advertisements

One comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.