Greek Roasted Chicken
I love roasted chicken and this recipe is especially delicious. I’ve been really into Greek food for several months now. I just love the lemony, herby, salty, and briny flavours of Greek food. It is so freaking delicious. This Greek Roasted Chicken has all that goodness of Mediterranean flavours. Plus, I roast a bunch of baby potatoes and veggies alongside the chicken so it all gets schmaltzy, flavourful, and very tasty.
I love how ridiculously easy this Roasted Chicken dinner is. It seems really impressive, but it all gets cooked in one pan with minimal prep work. Don’t forget, the leftover chicken is perfect in sandwiches, wraps, or salads for easy weekday lunches plus the chicken carcass can be simmered in water with herbs, onions, and carrots, to create a rich, delicious chicken broth to use for soups.
What you’ll need for this roasted chicken:
Whole chicken: I usually go for a 4-pound bird, but you can go smaller or larger depending on how many folks you’re feeding.
Lemons: this recipe uses two lemons for zesty, citrusy flavour!
Dried oregano: adds a nice herby crust to the chicken.
Garlic: sliced garlic adds flavour to the chicken and whole garlic cloves get roasted with the veggies for extra deliciousness.
Olive oil: helps the chicken skin get crispy.
Potatoes: I like using baby or fingerling potatoes for this recipe because they cook quickly and get crispy.
Veggies: you can use any veggies, I like using asparagus, chopped zucchini, and tomatoes. Broccoli, cauliflower, red onions, peppers, and eggplant would also work really well in this recipe.
Feta: I crumble feta on top of the finished chicken and veggies for salty, briny flavour! You can also make a whipped feta with feta, lemon juice, and olive oil blended together.
The Details
Place your chicken on a baking sheet or in a roasting pan, backbone down, breast side up. Use your fingers to loosen the skin around the chicken breasts. Place lemon slices and sliced garlic under the chicken skin. Stuff the cavity of the chicken with lemon wedges. Scatter the potatoes around the chicken, place a few under the chicken as well. Drizzle the chicken and potatoes with olive oil and then sprinkle with dried oregano, salt, and pepper. Toss the potatoes to coat evenly.
Roast your potatoes and chicken for 40 minutes at 400ºF. Then add your veggies a bowl and toss with olive oil, oregano, garlic powder, salt and pepper. Remove the chicken from the oven and add the veggies to the pan. Continue roasting the chicken, potatoes and veggies for another 40-50 minutes.
Remove from the oven and crumble feta on top of everything. Let the chicken rest for 5-10 minutes before slicing. Serve and enjoy!
Greek Roasted Chicken
Author: ElizabethServings: 4
Ingredients
Fresh whole chicken (around 4 pounds or 2kg)
2 lemons
2 tablespoons olive oil
2 tablespoons dried oregano
6 garlic cloves
12-15 baby or fingerling potatoes, cut in half
12 asparagus stalks
1 pint cherry tomatoes
3 zucchini, chopped into 1-inch pieces
1 tablespoon garlic powder
1/2 cup feta, crumbled
Instructions:
1. Preheat oven to 400ºF and pat the chicken dry with a paper towel. Place the chicken backbone down on a baking side or roasting pan.
2. Use your fingers to separate the chicken skin from the chicken breast. Thinly slice one lemon and quarter the second lemon. Place the lemon slices under the skin of the chicken on top of the chicken breasts.
3. Slice 3 cloves of garlic and place sliced garlic under the chicken skin with the lemon slices. Place lemon quarters in the cavity of the chicken. Scatter potatoes around and under the chicken.
4. Drizzle 1 tablespoon olive oil on the chicken and potatoes. Sprinkle 1 tablespoon dried oregano, sea salt, and pepper on the chicken and potatoes. Toss the potatoes to coat evenly.
5. Transfer to the oven and roast for 40 minutes. Meanwhile, toss your veggies in remaining 1 tablespoon olive oil, garlic powder, salt, pepper and 1 tablespoon oregano.
6. After 40 minutes, remove chicken from the oven, scatter veggies around the chicken and potoates and roast for another 45-50 minutes or until chicken reaches an internal temperature of 165ºF.
7. Sprinkle crumbled feta over chicken and veggies and let chicken rest for 10 minutes before slicing. Serve and enjoy!
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Lastly, when you make this Greek Roasted Chicken be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
