Lemon & Oregano Chicken


These are very familiar flavours to me and I don’t ever tire of them. I love the simplicity of something that you can throw under the grill while you put together a salad and set the table. You could cook this on a barbecue, varying the herbs, or you could cook it from start to finish under the grill, leaving out the frying. But this is how my friends Corinne and Liz cook their chicken, and I think it gives it extra crispiness and flavour.


  • 1 small chicken
  • 2 tablespoons olive oil
  • 50 g ( oz) butter
  • juice of 2 lemons
  • 1 tablespoon dried oregano


Preheat the grill (broiler) to high. Put the chicken breast-side down and cut along the backbone. Turn the chicken over and push down firmly to butterfly and flatten it.

Heat the olive oil and 30 g (1 oz) of the butter in a large frying pan. Add the chicken and half the lemon juice, season with salt and cook until both sides are crispy and the chicken is just cooked through. Put the chicken on a baking tray. Pour over the remaining lemon juice, dot with the remaining butter and sprinkle with the oregano, crushing it between your fingers.

Pour 125 ml (½ cup) of water around the chicken and grill (broil) it on both sides until the top is crispy and deep golden. Pour a little more water around the chicken and grill for a bit longer so that you have some sauce.

Cut the chicken into pieces to serve, seasoning with a little more salt if necessary. Serve hot or at room temperature, with the sauce, bread and a green salad.