3 min read

Greek-Style Oregano Roasted Chicken

Greek oregano roasted chicken and potatoes
Gluten-FreeDairy-FreeHigh ProteinDinner
Prep Time15 min
Marinate Time1 hr
Cook Time45 min
Servings6

Oregano oil supplements get most of the attention, but oregano the herb carries the same active compounds, just in a smaller, less concentrated dose. Rubbing a real amount of it into chicken before roasting is a reasonable way to get some of that benefit through food instead of a capsule.

Ingredients

  • 1 whole chicken (about 4 lbs), cut into 8 pieces, or 8 bone-in, skin-on chicken pieces
  • 1/4 cup olive oil
  • 3 tablespoons dried oregano
  • 4 cloves garlic, minced
  • 2 lemons, one juiced and one sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lb baby potatoes, halved

Instructions

  1. Whisk the olive oil, oregano, garlic, lemon juice, salt, and pepper together in a large bowl.
  2. Add the chicken and potatoes, tossing to coat well. Marinate at least 1 hour, or overnight in the fridge for deeper flavor.
  3. Preheat the oven to 425°F (220°C). Arrange the chicken and potatoes in a single layer on a large sheet pan. Tuck the lemon slices among the pieces.
  4. Roast 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
  5. Let the chicken rest 5 minutes before serving.

Nutrition Facts (per serving)

Calories 380
Total fat 22g
Total carbohydrates 12g
Dietary fiber 2g
Protein 34g
Sodium 340mg

Why This Is Good for Your Gut

Oregano's antibacterial and antioxidant effects trace largely to carvacrol and thymol, but the concentration of both compounds in oregano oil extracts runs far higher than in the leaf itself, which is why supplement doses and cooking with the dried herb aren't really comparable in strength.[1] Three tablespoons of dried oregano rubbed into a whole chicken is a real, food-form dose, just a modest one next to a concentrated oil. If you like the herb-forward approach here, the Roasted Chicken with Herbed Quinoa and Wilted Spinach takes a similar path with a different herb mix.

Leftovers keep in the fridge for 3 to 4 days, and the meat pulls easily off the bone for salads or wraps the next day. For a family-friendly variation, see Feeding Kids for Gut Health: What Works at Dinner.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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