Serves: 4
INGREDIENTS
- 1 bunch fresh oregano sprigs
- ¼ cup Fairway Extra Virgin Olive Oil
- juice of 1 lemon
- 3 garlic cloves, peeled, thinly sliced
- 1 teaspoon red pepper flakes
- Fairway Mediterranean Sea Salt and Tellicherry Pepper
- 1 whole Murray’s Chicken, cut into 8 pieces
DIRECTIONS
- Strip leaves off of the oregano sprigs until you have about 1 tablespoon of leaves. Lightly chop them and reserve for garnish.
- In a large bowl, combine remaining oregano sprigs with olive oil, lemon juice, garlic, red pepper flakes, ½ teaspoon salt, and a few grinds fresh pepper.
- Place the chicken pieces in the bowl, turn to coat with the marinade and refrigerate for four to six hours.
- Preheat the broiler.
- Remove and discard the oregano sprigs from the marinade and scrape most of the garlic from the chicken.
- Broil the chicken about 4 inches from the heat source for about 7 minutes until the skin is golden brown.
- Turn the chicken pieces over and continue to broil until golden on the second side.
- Turn the chicken pieces once more (to the original side) and continue to broil until the juices run clear when pierced near the bones.
- Transfer the chicken pieces to warmed dinner plates. Garnish with the reserved chopped oregano.
