Chicken with oregano dressing

AT A GLANCE

  • Serves 4 people

"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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  • 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
01   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.
02   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).
03   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.

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