Wait for a suitably sunny Sunday and serve this roasted, marinated chicken with a Greek salad and crusty bread.

Ingredient - serves 4

1 medium chicken
juice of 1 lemon
8 cloves garlic
15g oregano leaves
5 tbsp olive oil
salt, pepper
Greek Salad of sliced onion, wedges of tomato, diced cucumber, kalamata olives, diced feta cheese, chopped parsley, lettuce & lemon dressing.

Method

Pre heat the oven to 180°C

Mix together the lemon juice with olive oil, salt and pepper, garlic, and half the oregano leaves then pour into a large plastic bag with the chicken in it, seal and refrigerate for a couple of hours. Remove the chicken, reserving the marinade. Place the bird in a roasting dish and sprinkle with a little salt, pour over a little of the marinade and throw in the garlic cloves before transferring to the oven. Roast for about 1 1/2 hours or until the chicken is golden and cooked through - baste with the remaining marinade during the course of its cooking time.

Carve the chicken into 4 joints, sprinkle with the remaining oregano leaves, drizzle with roasting juices, and serve with Greek salad.