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Butterflied chicken with lemon and oregano

Impress your family and friends by butterflying a whole chicken

60 mins
6 ingredients
$1.64 / person
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Butterflied chicken with lemon and oregano

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Serves = 6

  • 1 whole chicken, butterflied
  • 1 lemon
  • 1 head of garlic (around 8 cloves), crushed
  • 2 Tbsp, fresh Oregano, leaves roughly chopped
  • 1 Tbsp reduced salt chicken/vegetable stock powder
  • Extra virgin olive oil

It’s this easy

  • Preheat an oven or BBQ to a medium, hot heat (approx. 200C)

  • Grate the rind from lemon, and juice

  • In a small bowl, mix together lemon rind and juice, crushed garlic cloves, oregano and stock

  • Between the skin of the chicken and the flesh, evenly spread the lemon/garlic mixture over the chicken.

  • Rub outer skin of the chicken with olive oil

  • Roast in the preheated oven for approx. 50 mins, until chicken is cooked through

  • With a sharp knife, cut into 6 pieces


  • You can use dried oregano if you can't find fresh. Parsley, rosemary or thyme would work well too
  • Some chicken stocks may include gluten, choose a gluten free stock to make this recipe gluten free


Nutrition information (per serve)*:

  • Energy (1190kJ)

  • Protein (48.5g)

  • Total fat (8.5g)

  • Saturated fat (2.6g)

  • Carbohydrate (1.6g); Starch (1.1g), Sugars (0.4g), Added sugars (0.0g), Free sugars (0.0g)

  • Dietary fibre (2.5g)

  • Sodium (114mg)

  • Calcium (85mg)

  • Iron (2.6mg)

*Nutrition analysis based on chicken skin not eaten.


Contains: Gluten, FODMAPs.
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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