preserved lemon and oregano roast chicken

  • 50g unsalted butter, softened, plus extra, to rub
  • ⅓ cup oregano leaves, finely chopped 
  • half a preserved lemon, flesh removed and finely chopped 
  • sea salt and cracked black pepper 
  • 1 x 1.8kg whole chicken
  • 1kg baby (chat) potatoes, halved
    4 sprigs oregano, extra 
  • 1 cup (250ml) chicken stock
  1. Preheat oven to 180°C (350°F). Mix to combine the butter, oregano, preserved lemon, salt and pepper and set aside. Carefully loosen the chicken skin with your fingers and push the butter mixture under the skin. 
  2. Rub the chicken with the extra butter, sprinkle with salt and pepper and place in a large, lightly greased roasting pan. 
  3. Add the potatoes, oregano sprigs and stock to the pan and roast for 1 hour–1 hour 10 minutes or until the chicken and potatoes are golden and cooked through. Serves 4.
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