A bright, herb-scented roast chicken at 331 calories. Fresh lemon juice and oregano make this one a weeknight staple.
This Lemon-Basted Roast Chicken is exactly what a good roast chicken should be: golden and crisp on the outside, juicy throughout, and flavored with nothing more than lemon, oregano, garlic, and a little butter. The lemon juice added toward the end of roasting keeps every bite bright and fresh. At 331 calories and 8 WW Classic Points per serving, it is a timeless, satisfying dinner that earns its place on the table any night of the week.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour 15 minutes | Calories per serving: ~331
Nutrition per Serving (Estimated)
Protein: 38g | Fat: 17g | Carbohydrates: 2g | Fiber: 0.2g
WW Classic Points: Approximately 8 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 chicken portions (legs or bone-in breasts with wings)
- 1/2 teaspoon dried oregano, or 1.5 teaspoons fresh oregano, finely chopped
- 1/4 teaspoon garlic powder
- 60g / 2.5oz butter
- Salt and freshly ground black pepper, to taste
- 90ml / 3 fl oz fresh lemon juice (about 2 large lemons)
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Season the chicken. Sprinkle the chicken portions evenly with dried oregano and garlic powder on all sides.
- Coat in butter. Melt the butter in a large roasting tin or casserole dish over low heat. Add the chicken pieces and turn to coat thoroughly. Season generously with salt and freshly ground black pepper.
- Roast until golden. Place the chicken skin-side up and roast uncovered for 30 minutes, until golden brown. Turn the pieces over and continue roasting for a further 30 minutes until the second side is browned and the juices run clear.
- Add the lemon and rest. Squeeze the fresh lemon juice evenly over the chicken. Cover the tin tightly and leave the chicken to rest in the turned-off oven for 15 minutes. This step keeps the meat juicy and allows the lemon flavor to settle into the chicken.
- Serve. Transfer to a warm platter and serve immediately.
Serving Suggestions
- Serve with roasted asparagus or green beans for a light, complete dinner
- Pair with a small portion of roasted sweet potato or garlic-herb roasted potatoes
- A simple arugula and shaved parmesan salad alongside makes a beautiful plate
- Spoon any pan juices over the chicken just before serving for extra flavor
- Serve cold the next day sliced over a fresh green salad for a satisfying lunch
Tips and Variations
- Bone-in chicken portions with skin deliver the best flavor and stay juicier during the long roast. For a lower-fat result, remove the skin before eating rather than before cooking.
- Fresh lemon juice is strongly preferred here. Bottled juice lacks the bright, fragrant quality that makes this recipe shine.
- Fresh oregano, when available, gives a noticeably more aromatic result than dried. Double the quantity when using fresh.
- The 15-minute rest covered in the turned-off oven is not optional. It is what keeps the chicken moist and allows the lemon to absorb fully.
- Leftover roast chicken is excellent shredded into salads, wraps, or pasta the following day.
Why This Recipe Works
The technique here is simple but deliberate. Roasting the chicken skin-side up first builds a golden, flavorful crust, while flipping and roasting the second side ensures even cooking throughout. Adding the lemon juice near the end rather than at the start prevents it from making the skin soggy during roasting, while still delivering that essential brightness in every bite. The final rest in the covered, turned-off oven is a chef’s trick that makes a real difference to the juiciness of the finished chicken.
Storage and Reheating
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 170C / 325F oven covered with foil for 15 to 20 minutes until warmed through. Leftover chicken can also be enjoyed cold or shredded for use in other dishes.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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