Greek Roast Chicken

Name: Greek Roast Chicken
Prep time: 6 min
Cook time: 45 min
Total time: 51 min
Yield: 6
Cuisine: Greek, Mediterranean
Ingredients: Chicken 4 lbs; Olive oil ½ cup; Lemon juice ⅓ cup; 5 cloves; Dried oregano 1 tbsp; Salt 1 tsp; Black pepper 1 tsp

Garlic Lemon Herb Mediterranean Chicken

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51m
Serves 6
Easy
425 ºF
(1)

Ingredients

Adjust Servings:

	4 lbs Chicken whole
	½ cup Olive oil extra-virgin
	⅓ cup Lemon juice
	5 cloves minced
	1 tbsp Dried oregano
	1 tsp Salt
	1 tsp Black pepper

Nutritional information

480

Calories

40g

Fat

Carbohydrates

27g

Protein

78mg

Cholesterol

490mg

Sodium

Cuisine:

Greek Roast Chicken recipe

This easy recipe for Greek Roast Chicken is made with a handful of simple ingredients. The oven-roasted chicken – marinated overnight in a mixture of olive oil, lemon juice, garlic, and oregano – is the perfect Sunday family dinner. The combination of flavors is incredible, a taste of the Mediterranean that you can enjoy with very little effort. I know you’ll put this one on repeat.

To spatchcock the chicken, set the chicken breast-side down on a cutting board and use poultry shears to cut out the backbone. A tip: Don’t toss the backbone. Roast it alongside the chicken and then use it to make the best chicken stock at home. Turn the chicken breast-side up and press on the breastbone to flatten the chicken. Stir together your marinade ingredients. Place the chicken in a large baking dish and pour the marinade over. Refrigerate the chicken for at least 8 hours or 24 hours. When ready to cook, line a large baking pan with parchment paper and place the chicken on top. Pour any remaining marinade over the chicken. Roast until the skin is crispy and golden brown. I especially love this chicken with traditional Greek salad.

To make the Greek Roast Chicken, you will need the following ingredients:

Ingridiens for Greek Roast Chicken

Steps to make Greek Roast Chicken

1

How to spatchcock chicken

5

Place the chicken breast side-down on a cutting board. Using kitchen scissors or a sharp knife, cut out the backbone. Flip the chicken over and press down firmly on the breastbone to flatten the chicken. Reserve the backbone for making chicken stock if you wish.
2

Prepare marinade

1

Stir together ½ cup extra-virgin olive oil, ⅓ cup fresh lemon juice, 5 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper.
3

Pour marinade over chicken

8h

Place the chicken in a large baking dish and pour the prepared marinade over. Cover and refrigerate for at least 8 hours or 24 hours.
4

Remove chicken from fridge and preheat oven

Once ready to cook, remove the chicken from the fridge and let it come to room temperature. Preheat the oven to 425 ºF.
5

Roast

45

Line a baking sheet with parchment paper and place the chicken on it. Pour any remaining marinade over the chicken. Roast the chicken for 40-45 minutes, spooning the juices from the baking sheet over the chicken halfway through cooking, or until the chicken has an internal temperature of 160 ºF at the thickest parts. Remove the chicken from the oven and let it rest for at least 10 minutes.
6

Serve

Carve the chicken and serve.

Olive oil, lemon juice, garlic and oregano lend a bright flavor to this Greek Roast Chicken. Give this delicious recipe a go and let us know how you liked it!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.