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Lemon and oregano roasted chicken

Now that I have a kid, I often need to get food on the table in very short order. This quick whole-chicken recipe is super delicious and ridiculously easy, and it cooks in about an hour. That means I can get it ready and enjoy cocktail hour at the same time! These days, I like a little vermouth on the rocks while I cook. Pour yourself a drink and sip it while you work.



  • 2 tablespoons olive oil
  • 1 (3-1/2–4 pounds) whole chicken, cut in 10 pieces (page 23)
  • 1 teaspoon grated nutmeg
  • Salt and pepper


  • 3 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1 tablespoon dried oregano
  • 1 teaspoon chili flakes
  • 1 teaspoon minced garlic
  • Salt and pepper


  1. Preheat the oven to 425°F and line a baking tray with parchment paper.
  2. Place the oil in a large bowl. Season the chicken pieces with the nutmeg, and salt and pepper to taste, then toss them in the oil. Arrange the chicken, skin side down, in a single layer on the baking tray and roast for 30 minutes.
  3. To make the dressing, place the oil and lemon juice in a bowl. Add the oregano, chili flakes, garlic, and salt and pepper to taste. Mix until well combined. Set aside.
  4. At the 30-minute point, remove the chicken from the oven and turn up the heat to 475°F. Turn the chicken pieces so they’re skin side up. Return the baking tray to the oven and roast until a meat thermometer inserted in the thickest part of the thigh reads 165°F, about 15 minutes. The meat around the thigh and drumstick pieces will be pulling away from the bone.
  5. Add the hot cooked chicken to the dressing, mix gently to coat each piece, cover the bowl tightly with plastic wrap, and allow the chicken to sit at room temperature for 15 minutes to absorb the dressing.
  6. To serve, arrange the chicken pieces on a large platter. Drizzle the dressing over top and serve immediately.

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