- 4 lbs Chickenwhole
- ½ cup Olive oilextra-virgin
- ⅓ cup Lemon juice
- 5 clovesminced
- 1 tbsp Dried oregano
- 1 tsp Salt
- 1 tsp Black pepper
Greek Roast Chicken
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:
Steps to make Greek Roast Chicken
How to spatchcock chicken
Pour marinade over chicken
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.
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.