Greek Roasted Chicken

greek roasted chicken sprinkled with parsley and served with oven potatoes.

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5 from 4 votes

Make a delicious Greek roasted chicken marinated with lemon, garlic, olive oil and baked on a bed of potatoes.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Poultry

Cuisine: Greek

Servings: servings

Calories: 513kcal

Author: Adina

Ingredients

1 chicken of about 3 lbs/ 1.4 kg
5 garlic cloves
1 tablespoon oregano
2 teaspoons rosemary divided
1 lemon preferably organic and unwaxed
5 tablespoons olive oil divided
2 lbs potatoes 1 kg
10.5 oz carrots 300 g
1 large onion
1 ⅓ cup chicken stock 300 ml, hot
fine sea salt and black pepper

Instructions

Marinate the chicken:

Make marinade: Grate the garlic cloves and place them into a small bowl. Add oregano and ½ of the rosemary. Add the lemon juice (reserve the juiced lemon halves for stuffing the chicken). Add 3 tablespoons of the olive oil, salt, and pepper. Stir well.
5 garlic cloves + 1 tablespoon oregano + 1 teaspoon rosemary + 1 lemon + 3 tablespoon olive oil + fine sea salt and black pepper
Marinate: Pat the chicken dry with kitchen towels (Note 1). Rub very well with the marinade, outside and inside as well. Cover with cling film and marinate for 2-3 hours in the fridge. Bring to room temperature before placing it in the oven, about 30 minutes.
1 chicken
Preheat the oven to 350°F/ 180°C.

Roasting:

Prepare vegetables: Peel and cut the potatoes into large chunks. Peel and cut the carrots into sticks. Peel and cut the onion into wedges. Place them all into a large roasting pan. Pour the remaining olive oil (2 tablespoons) on top, add the remaining rosemary (1 teaspoon), fine sea salt, and freshly ground black pepper. Mix well with your hands so that the vegetables are evenly coated with the oil and spices.
2 lbs potatoes/ 1 kg + 10.5 oz carrots/ 300 g + 1 large onion
Heat the chicken stock in a small pan and pour it into the roasting pan. Pour it carefully in one corner of the pan so that the spices covering the vegetables are not washed away. Shake the pan gently to distribute the stock all over the pan.
1 ⅓ cup chicken stock/ 300 ml
Tie chicken: Place the squeezed lemon halves into the chicken's cavity. Tie the legs of the chicken and place the chicken on top of the veggies.
Roast for 1 hour and 15 minutes or until the internal temperature of the chicken reaches 165°F/ 73°C.
Check: If you have a kitchen thermometer, check the temperature by inserting the thermometer into the thickest part of the thigh. If you don't have a thermometer, pierce the chicken with a skewer in the thickest part of the thigh, the juices should run clear.
If the chicken is not ready yet, return it to the oven and check again after about 5 more minutes. Repeat until the juices run clear or the internal temperature is reached.
Rest the chicken for about 15 minutes before carving (Note 2).

Notes

Don't wash the chicken before cooking. Washing the bird in your sink will only cause this bacteria to contaminate your sink and other surfaces.
Reserve the carcass of the chicken to make chicken stock. Check out Semolina Dumplings Soup for instructions on making stock.

Nutrition