For You

Prep: About 15 minutes
Roast: About 30 minutes
Makes: 4 main-dish servings
3 lemons; ½ cup fresh oregano leaves, chopped or 2-3tsp dried oregano; ¼ cup fresh parsley leaves, chopped; 1tbsp olive oil; salt and ground black powder; 1½ kg chicken, cut into 8 pieces
1. Preheat oven to 450°F/230°C. Line baking pan with greased foil. From 2 lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. Cut lemon into wedges; set aside.
2. In large bowl, combine lemon peel and juice, oregano, parsley, olive oil, salt and pepper. Add chicken; toss to coat and arrange in prepared pan.
3. Roast chicken, without turning, 30 minutes or until juices run clear when its thickest part is pierced with knife. Serve with lemon wedges.

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