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Oregano Roasting Chicken Recipe

Oregano Roasting Chicken Recipe

This is a fantastic five-ingredient recipe that takes almost no time to prep for the oven. —Simple and Delicious Test Kitchen
TOTAL TIME: Prep: 10 min. Bake: 2-1/4 hours YIELD:6 servings


  • 1/4 cup butter, melted
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons lemon juice
  • 1 roasting chicken (6 to 7 pounds)
  • 2 teaspoons dried oregano


  • 1. Preheat oven to 350°. In a small bowl, combine butter, salad dressing mix and lemon juice. Place chicken on a rack in an ungreased roasting pan. Spoon butter mixture over chicken.
  • 2. Cover and bake 45 minutes. Uncover; sprinkle with oregano. Bake, uncovered, 1-1/2 to 1-3/4 hours or until a thermometer inserted in thigh reads 170°-175°. Yield: 6 servings.

Nutritional Facts

1 serving equals 601 calories, 39 g fat (14 g saturated fat), 199 mg cholesterol, 652 mg sodium, 2 g carbohydrate, trace fiber, 56 g protein.

Reviews for Oregano Roasting Chicken

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Reviewed Nov. 12, 2015

"This was moist and delicious. I'm excited to try the Chicken Tortilla Vegetable Soup with the leftovers."

Reviewed Mar. 16, 2015

"Very tasty, I would loosen skin and rub some of the butter and seasonings on the meat for added flavor! Makes a delicious gravy too!"

Reviewed Oct. 27, 2014

"Awesome recipe!! The flavor really stood out and the gravy was amazing over mashed potatoes. Whole family loved this dinner."

Reviewed Sep. 11, 2014

"This was quick and easy and tasted good. It didn't really stand out for me so I do not plan on making it again. It is good though."

Reviewed Jul. 18, 2014

"Great recipe. The chicken was moist and tasty. Next time I will season under the skin as well."

Reviewed Mar. 15, 2014

"This is awesome!!!! It was loved by all. I will definitely make this again."

Reviewed Oct. 24, 2013

"My kids just loved this. Definitely will be making this again."

Reviewed Oct. 28, 2012

"This is a true Simple and Delicious 5-ingredient recipe! It's amazing how good it tastes with so few ingredients! I used a fresh lemon for the juice, which I think is much better, and made a gravy from the pan drippings using Wondra flour."

Reviewed Jul. 2, 2011

"My 14-year-old son made this for a family dinner. It was absolutely delicious."

Reviewed Feb. 13, 2011

"This is an excellent recipe!! And very easy. Very delicious, MOIST and tasty. My family loved it!! Even my daughter (who doesn't usually eat meat) liked it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.