Lemon Marjoram Chicken


  • 30ml (2 Tbsp) olive oil 
  • 1/2 tsp lemon zest (1st measure) 
  • 15ml (1 Tbsp) lemon juice 
  • 2 tsp roughly chopped marjoram leaves 
  • 1/4 tsp freshly ground black pepper 
  • 230g (1 single) chicken breast (skin on) 
  • 2 tsp finely grated lemon zest (2nd measure) 
  • 30ml (2 Tbsp) extra virgin olive oil 
  • 1/4 tsp flaky sea salt


Place olive oil, 1st measure lemon zest, juice, marjoram and pepper into a bowl. Add chicken and toss with marinade. Cover and leave to marinate for a minimum of 2 hours.

Preheat oven to 200°C.

Place chicken skin side up on a small baking dish or tray. Place into preheated oven and roast for 20-25 minutes or until chicken is cooked and internal juices run clear.

Remove from oven and rest under a tea towel for 15 minutes until cool enough to handle. Remove skin and discard.

Shred chicken meat using two forks and place chicken in a small bowl.

Add second measure of lemon zest, extra virgin olive oil and salt and toss to combine.

Serve warm or cold.