Greek Islands’ roast chicken ladoregano

Prepare the oregano sauce in advance to allow flavors to meld.

Olive oil, for pan

1 3-pound whole Bell & Evans chicken, backbone removed and halved

1⁄2 teaspoon dried oregano leaves, crushed

Oregano sauce (see recipe)

Salt and freshly ground black pepper, to taste

1. Position one oven rack in center of oven and another 6 to 8 inches below the broiler. Preheat oven to 350 degrees. Using a baking pan just large enough to hold the chicken in one layer, brush pan with olive oil. Sprinkle chicken with crushed oregano leaves and season with salt and pepper, to taste.

2. Place chicken, skin side up, in prepared pan and bake in center of oven until internal temperature reaches 160 degrees, about 30 to 35 minutes.

3. Remove chicken and turn oven to broil. Place chicken under broiler until skin is well-browned, about 4 minutes.

4. Cut breast portion from thigh and leg portions. Divide chicken between two warm serving plates. Shake oregano sauce well and brush chicken liberally.

Makes 2 generous servings

Nutrition information per 1 serving: 814 calories, 59% calories from fat, 54g fat, 13g saturated fat, 249mg cholesterol, 1g carbohydrates, 0g total sugar, 0g added sugar, 77g protein, 233mg sodium, 0g fiber

Oregano sauce

6 tablespoons virgin olive oil

2 tablespoons fresh lemon juice

1 heaping teaspoon dried oregano leaves, crushed

2 teaspoons fine-chopped fresh parsley Salt and freshly ground black pepper, to taste

1. Combine all ingredients in a jar with a tight-fitting lid, season with salt and pepper, to taste. Shake well to combine.

Makes about ½ cup

Nutrition information per 1

Tablespoon: 91 calories, 99% calories from fat, 10g fat, 1g saturated fat, 0mg cholesterol, trace carbohydrates, 0g total sugar, 0g added sugar, 0g protein, 0mg sodium, 0g fiber