Greek-Style Lemon & Herb Butterflied Chicken

Ingredients (serves 2–3)

• 1 pre-marinated Woolworths boneless butterflied chicken (approx. 400–500 g)

• 2 tbsp olive oil

• 1 lemon (zested and juiced)

• 4 garlic cloves, minced

• Optional herbs: extra fresh oregano or parsley for garnish

• Veggie side: baby potatoes or zucchini, roughly chopped

• Salt & black pepper to taste
  

Instructions

1. Preheat your oven to 200 °C (400 °F).

2. Place the butterflied chicken skin-side up in a roasting dish. Drizzle with olive oil.

3. Optional: In a small bowl, whisk olive oil with lemon juice, zest, and minced garlic. Brush a little over the chicken for extra freshness.

4. Add vegetables around the chicken—drizzle them lightly with oil, lemon, garlic, salt & pepper.

5. Roast, uncovered, 25–30 minutes until the chicken reads at least 75 °C (165 °F) internally and is golden and juicy. If you like crispier edges, broil for another 3 minutes, watching carefully.

6. Rest the chicken for 5–10 minutes before slicing and serving. Garnish with fresh oregano or parsley.
   
   

Serving suggestion:

Pair with roasted potatoes or a Greek salad (tomato, cucumber, onion, olives, feta) and tzatziki, or wrap in flatbread for a gyro-style meal.