Name: Chicken with oregano dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

“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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Ingredients

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

Main

1.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.

2.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).

3.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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Aimee Jones

Ingredients

Method

Main

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