LEMON ROAST CHICKEN WITH YOGHURT
1.5 kg chicken
1 onion
2 lemons
1 TBS chopped oregano
Olive oil
Remove backbone of chicken and flatten out. Season with salt and pepper.
Slice onion and spread on bottom of baking tray and place chicken skin side up on the bed of onions.
Drizzle olive oil over chicken, sprinkle with oregano and place the slices of a lemon over the chicken. Marinate for at least 4 hours.
Push the lemons to the side of the dish, and roast chicken for about 1 hour at 200.
For a nice accompaniment, squash 3 cloves of garlic and place in 1 cup of Greek style yoghurt, add salt and leave for at least 1 hour.
Remove garlic pieces to serve.
