dinner tonight: greek chicken with lemon + oregano

dinner tonight: greek chicken with lemon + oregano

After all, buying and roasting a whole chicken is a lot cheaper than chicken breasts and you can get more meals out of it. If you’re feeding a crowd, it’s definitely the way to go. The leftovers are great for busy weeknights too.

On that note, the thought of roasting a whole chicken mid-week makes me cringe.

There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.

During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.


  • 1x 3-4 lb. roasting chicken, cut into pieces
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. lemon zest
  • ¼ c. fresh lemon juice, about 2-3 lemons
  • 1 tbsp. dried oregano
  • ¾ c. olive oil
  • ½ tsp. salt
  • 3 sprigs fresh oregano
  • 3 cloves of garlic, grated
  • 1½ lbs. potatoes, skin on, cut into 1" chunks
  • 2 tsp. olive oil
  • salt & pepper to taste
  • 6 large handfuls of mixed lettuce
  • 1 pint of colorful cherry tomatoes
  • ½ c. feta cheese, crumbled
  • 2 lemons for roasting
  • fresh oregano sprigs
Read the whole recipe on The Clever Carrot