29/07/2025
Crispy Chicken in a Creamy Lemon Sauce over Garlic Rice with Fresh Oregano
Made this as a sort of summery Sunday chicken last week and it was amazing. Chicken is cooked using the high temp quick method which sort of fries it in its own skin (cry worthy)...The sauce tastes a bit avgolemono-y with cream lemon juice and oregano - just pure amazing comfort.
Chicken:
1 small chicken
3 garlic cloves bashed
1/2 tbsp tarragon
Other fresh herbs
1/2 lemon pierced
Olive oil salt and pepper
Sauce:
1 shallot sliced
1 tbsp flour
150ml chicken stock
30ml dry white wine
250ml double cream
Juice of 1/2 a lemon plus more to taste
1-2 sprigs oregano plus leaves
Preheat oven on high..pop the garlic herbs and lemon in the chicken top with salt and pepper and rub in olive oil. Place in oven rotating once half way through cooking approx 50 min total or until done.
Let it rest, tip juices into pan then toss in the shallot and saute, scatter flour over and cook for 1-2 min. Deglase with wine then whisk in stock cooking and reducing, toss in oregano sprigs whish in cream and lemon.
Cut chicken and plate over rice with a splash more lemon and fresh oregano.
