Chicken with oregano dressing


"I've never tasted chicken as succulent as the brined bird at Innocent Bystander. Would you ask for the recipe?"
Sandra Pozzebon, Fitzroy North, Vic

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You'll need

6 boned chicken Marylands, skin on (ask your butcher to remove the bones) 1 tbsp olive oil To serve: oregano, flat-leaf parsley and lemon wedges   Brine ½ head of garlic 50 gm sea salt flakes 25 gm honey Finely grated rind of ½ lemon 1 fresh bay leaf ½ tsp black peppercorns   Lemon-oregano dressing 100 ml olive oil Juice of 1 lemon 1 golden shallot, finely diced 2 garlic cloves, finely chopped 2 tsp salted capers, rinsed, finely chopped 1 tsp flat-leaf parsley, finely chopped 1 tsp dried oregano

Method

  • 01
  • For brine, place ingredients and 2 litres of water in a large saucepan, bring to the boil, then remove from heat and cool completely. Add chicken and refrigerate overnight.
  • 02
  • Preheat oven to 180C. Drain chicken (discard brine) and pat dry with paper towels. Heat oil in a frying pan over medium-high heat and cook chicken in batches until golden brown and crisp all over (6-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked through (12-15 minutes).
  • 03
  • Meanwhile, for lemon-oregano dressing, whisk ingredients together in a bowl and season to taste. Drizzle dressing over hot chicken, scatter with oregano and flat-leaf parsley and serve with lemon wedges.

Note Start this recipe a day ahead to brine the chicken.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

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