Greek Roast Chicken

 

Greek Roast Chicken

This dish features juicy, tender meat and crispy, golden brown skin. It blends traditional Greek flavors like oregano, garlic, and lemon, along with savory roasted potatoes. It’s easy enough for a weeknight but special enough for an occasion.

Equipment:

• Roasting pan or large sheet tray
• Kitchen knife
• Meat thermometer
• Carving knife

Ingredients:

• 1 whole chicken (4 lbs), giblets removed
• 4 tablespoons olive oil
• 1 lemon, zested and juiced
• ½ tablespoon dried oregano
• ½ tablespoon kosher salt (or more to taste)
• Freshly ground black pepper
• 1 ½ lbs fingerling potatoes
• 1 head garlic

Instructions:

1. Preheat the oven to 400°F. Pat the chicken dry with a paper towel.
2. Place the chicken in a roasting pan, baking dish, large Dutch oven, enameled cast iron pan, or on a sturdy sheet tray. Arrange the potatoes around the chicken.
3. If using fresh herbs, stuff them into the chicken cavity. Optionally, tie the chicken legs together with kitchen twine.
4. In a bowl, mix the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
5. Cut the garlic head in half and place it in the pan. Brush the chicken and potatoes with the lemon and oregano mixture. Brush the cut side of the garlic with olive oil and sprinkle with salt.
6. Roast the chicken for 30 minutes. Take it out of the oven and remove the garlic from the pan. Spoon the pan juices over the chicken.
7. Check if the chicken is done by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F. If not done, return the chicken to the oven and cook for another 15 to 30 minutes.
8. Once done, let the chicken rest for about 10 minutes. Adjust the seasoning if needed, then carve and serve!