17th July 2015

Chicken with lemon, onion and marjoram

By MaitreMarcel

My wife is growing herbs in a window box and she recently had a relatively large harvest of marjoram. I could have used it on a pizza dish but the dough and cheese would have been rather heavy, especially with the current heat.

I stumbled on this recipe. The combination of lemon and chicken is a pleasant one and I used it in roast chicken. Here, the procedure is slightly different.

The result was very pleasant. We were left with a lot of sauce afterwards that could be used to accompany other dishes.


  • Three table spoons of fresh marjoram
  • Three onions
  • Two lemons
  • One chicken, quartered
  • 10 table spoons of olive oil
  • Salt and pepper


  1. Cut the onions in rings and lay them in a large oven dish. Add five tablespoons of olive oil.
  2. Put salt and pepper on the chicken parts.
  3. Put the chicken on top of the onions.
  4. Wash the lemons and slice them. Take out the pips.
  5. Put the lemon on top of the chicken; add another five tablespoons of olive oil and sprinkle with the marjoram.
  6. Put in the fridge of at least 30 minutes.
  7. Preheat the oven to 210 °C.
  8. Remove the dish from the fridge. Take out the chicken.
  9. Add some salt and pepper to the dish and put it in the oven.
  10. Fry the chicken parts in a heavy casserole, using mainly the oil attached to the parts. Brown the chicken on all sided and set apart.
  11. Add the chicken to the dish and cook for 20 minutes in the oven.
  12. Turn the chicken parts; ladle some of the cooking liquid over the meat and return to the oven for 15 minutes.
  13. Test the meat and serve.