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Greek Roast Chicken
Whole roasted chicken with lemon, garlic, and oregano - the Sunday lunch classic.
Greek roast chicken is a Sunday tradition in homes across Greece - a whole bird rubbed with garlic, bathed in lemon juice and olive oil, and roasted until the skin is golden and crispy while the meat stays incredibly juicy. The pan juices, enriched with lemon and oregano, are the cook's reward.
Our recipe uses a traditional technique of loosening the skin and rubbing the garlic-herb butter directly onto the meat, ensuring flavor in every bite. We stuff the cavity with lemon halves and garlic cloves, which perfume the chicken from within as it roasts. The bird is placed on a bed of potatoes that cook in the delicious drippings.
The result is a magnificent golden bird surrounded by crispy, lemony potatoes - a complete meal from one pan. We serve it family-style, letting everyone reach for their favorite pieces while the juices are still running.
Our recipe uses a traditional technique of loosening the skin and rubbing the garlic-herb butter directly onto the meat, ensuring flavor in every bite. We stuff the cavity with lemon halves and garlic cloves, which perfume the chicken from within as it roasts. The bird is placed on a bed of potatoes that cook in the delicious drippings.
The result is a magnificent golden bird surrounded by crispy, lemony potatoes - a complete meal from one pan. We serve it family-style, letting everyone reach for their favorite pieces while the juices are still running.
Prep: 20 mins
Cook: 1.5 hours
Serves: 6
Easy
Ingredients
1 whole chicken (about 2kg)
6 cloves garlic, minced
4 tbsp butter, softened
2 tbsp dried oregano
2 lemons
1/2 cup olive oil
1.5kg potatoes, quartered
1 cup chicken broth
Salt and pepper
Fresh thyme sprigs
6 cloves garlic, minced
4 tbsp butter, softened
2 tbsp dried oregano
2 lemons
1/2 cup olive oil
1.5kg potatoes, quartered
1 cup chicken broth
Salt and pepper
Fresh thyme sprigs
Instructions
1. Mix butter with half the garlic, 1 tbsp oregano, salt, and pepper.
2. Loosen chicken skin and rub butter mixture under the skin onto the meat.
3. Cut one lemon in half and stuff inside chicken with remaining garlic and thyme. Tie legs together.
4. Place potatoes in roasting pan. Toss with olive oil, juice of second lemon, remaining oregano, salt, and pepper.
5. Place chicken on top of potatoes. Pour broth into pan.
6. Roast at 200°C for 1.5 hours, basting occasionally, until chicken is golden and juices run clear.
7. Rest 10 minutes before carving. Serve with potatoes and pan juices.
2. Loosen chicken skin and rub butter mixture under the skin onto the meat.
3. Cut one lemon in half and stuff inside chicken with remaining garlic and thyme. Tie legs together.
4. Place potatoes in roasting pan. Toss with olive oil, juice of second lemon, remaining oregano, salt, and pepper.
5. Place chicken on top of potatoes. Pour broth into pan.
6. Roast at 200°C for 1.5 hours, basting occasionally, until chicken is golden and juices run clear.
7. Rest 10 minutes before carving. Serve with potatoes and pan juices.
