OREGANO CHICKEN

This is a delicious recipe. Here it was served as part of our pure protein diet, but if you read below, there is a bean and olive salad to go to the actual recipe that it is fantastic. The flavours from the marinade were just awesome.

INGREDIENTS

2 Tbsp dried oregano leaves
1 tsp dried red chilli flakes
Zest and juice of 1 lemon
1/3 cup extra virgin olive oil
8-12 chicken drumsticks
salt and pepper

METHOD:
Mix the oregano, chilli, lemon zest and juice and oil in a bowl.
Make a few slashes in the chicken skin and season with salt and pepper.
Place the chicken in a shallow baking dish and rub in the marinade, making sure it's well coated. Cover and marinate in the fridge for 1-2 hours. (I didn't have time to marinate it, and it turned out equally beautiful!)
Preheat the oven to 180°C.
Bake the chicken in the oven for about 45 minutes or until cooked. Turn over the chicken half-way.

Serves 4

Here served with Cajun fish fillets. Recipe here.

Bean and olive salad
450g waxy potatoes
300g thin green beans, topped
1 small red onion, thinly sliced
2 Tbsp chopped Italian parsley
100g pitted Kalamata olives, crushed
2 tsp red wine vinegar

To make the salad, boil the potatoes in a pan of salted water for about 8-10 minutes or until tender. Drain, return to the pan and lightly crush.
Blanch the beans in boiling salted water for 2 minutes, then drain.
Place in a large bowl with the crushed potatoes, remaining oil, onion, parsley, olives and vinegar.
Season well and serve with the chicken.

Comments

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