Whole Roast Lemon and Oreganum Chicken

Serve the chicken with creamy potato and leek bake, fresh rosemary sprigs, lemon slices and an extra drizzle of paprika.


  • 1 whole fresh chicken
  • 2 lemons, sliced into wedges
  • 2 garlic cloves (crushed)
  • paprika
  • rosemary salt, pepper
  • 2 onions, cut in half with the skin on
  • 3 tablespoons butter
  • 6 large potatoes, peeled
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, sliced
  • 250ml fresh cream


  • For the chicken
  1. Pre-heat the oven to 180’C.
  2. In a roasting dish season the chicken and the onion halves with salt, pepper and paprika and spread crushed garlic all over the chicken, as well as the juice of 1 lemon.
  3. Roast for 45-50 minutes turning a few times until golden brown and crispy.
  • For the potatoes
  1. Slice the potatoes into thick round wedges.
  2. Put them in a roasting dish add the leeks, butter and oil. Season with salt, pepper and roast for about 20-25 minutes until soft.
  3. Once fully cooked add the fresh cream and return to the oven for another 5-8 minutes until the cream thickens.