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Yogurt and oregano roast chicken

Yogurt and oregano roast chicken


This easy Greek-inspired dish will be ready to roast in less than 15 mins meaning more time spent together

  • Feeds 4 Feeds 4
  • Ready in 2 hours

Each serving contains

  • Energy
    1995kj 472kcal
  • Fat
    Low 17%
  • Saturates
    Low 14%
  • Sugar
    Low 17%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 29g

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  • 1 Co-op medium whole British chicken
  • 250g Co-op 0% fat Greek style natural yogurt
  • Zest of 2 lemons, juice of 1/2
  • 3 tbsp dried oregano
  • 8 cloves garlic, crushed
  • 2 tbsp Co-op olive oil
  • 600g Co-op Jersey Royals, halved if large
  • Greek Salad


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Pat the chicken dry with kitchen paper and put in a roasting dish
  3. Mix the yogurt, lemon zest and juice, oregano, garlic and oil in a bowl, season with black pepper and rub over the chicken
  4. Roast for 1 hour 20 mins, basting regularly
  5. If the skin is browning too much at the end, cover with foil
  6. Rest for 30 mins, loosely covered with foil
  7. Put the Jersey Royals in a pan of water and bring to the boil
  8. Simmer for 12-15 mins, or until tender
  9. Serve the chicken with the potatoes and the Greek salad on the side