Friday, September 9, 2011
I love the aroma of oregano roasted chicken. Instead of using rosemary herbs, I opted for thyme, which is not overpowering so that I can still keep the aroma of oregano on the chicken. You can soak the chicken in brine solution and keep it in the fridge overnight. The brine solution would keep the chicken juicy even after roasting in the oven.
Chicken, butterfly cue, 1 whole, soak in brine solution overnight
Sugar, 1 tablespoon
Oregano, 1 tablespoon, dried powdered
Thyme, 3 springs or 1 teaspoon of dried ones
Worchestershire sauce, 1 teaspoon
Lemon juice from 1 lemon
Dark soya sauce, just enough to rub the whole chicken skin
Remove chicken from brine solution and drain away excess water. Rub the chicken with all the ingredients and leave it for around 30 minutes to 1 hour. Roast chicken in preheated oven for 1 hour at 180 Deg C. Check it from time to time to make sure that the chicken is not burned.