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Oregano Roasted Chicken Maryland’s with Tomato, Feta and Herb Salad

Prep Time 20 Minutes
Bake Time 50 Minutes
Serves 4


  • 4 chicken Maryland’s, skin on
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 cup fresh oregano leaves, chopped
  • Zest and juice of 1 lemon
  • 100g green Sicilian olives
  • ½ cup dry white wine
  • Salt and pepper, to taste


  • 600g mixed colour mini or cherry tomatoes, halved
  • 2 baby cucumbers, thinly sliced
  • 70g fetta, crumbled
  • ¼ cup mint leaves, torn
  • ¼ cup basil leaves, torn
  • 1 tbsp extra virgin olive oil
  • ½ tbsp red wine vinegar
  • Salt and pepper, to taste

Embark on a culinary journey with the exquisite flavours of Oregano Roasted Chicken Maryland. Each bite unveils a harmonious marriage of fragrant herbs and savoury chicken—a dish that embodies simplicity yet delivers a symphony of robust flavours, perfect for a memorable family feast or an intimate dinner gathering.

Use our 39cm Vitreous Enamel Bake Tray with this recipe!

Step 1

Preheat oven to 200°C fan forced.

Step 2

In a Wiltshire 39cm Vitreous Enamel Bake Tray lined with baking paper toss together the chicken, olive oil, garlic, oregano, lemon and olives. Season with salt and pepper and spread the chicken pieces out skin side up.

Step 3

Pour the white wine over the chicken pieces and bake, uncovered for 45-50 minutes (or until the chicken reaches an internal temperature of 74°C at its thickest part) basting with the wine a couple of times during cooking.

Step 4

While the chicken is cooking prepare the tomato salad. Combine all the salad ingredients in a large bowl and toss well to combine. Set aside in the refrigerator for the flavours to develop until the chicken has finished cooking, then serve together.


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