Greek Oregano and Cinnamon Roast Chicken
Elevate your roast chicken game with this Greek Oregano and Cinnamon Roast Chicken recipe, a delightful fusion of bold Mediterranean flavors and warming spices. This irresistibly aromatic dish pairs juicy, golden-roasted chicken with tender baby potatoes, all infused with a marinade of olive oil, fresh lemon juice, minced garlic, dried oregano, and a unique hint of cinnamon and allspice. The subtle sweetness of the spices balances beautifully with the savory notes of garlic and herbs, creating a perfectly seasoned main course. Roasted to perfection and basted in its own flavorful juices, this one-pan dinner is as satisfying as it is simple to prepare. Ideal for Sunday dinners or special gatherings, serve this stunning centerpiece with a garnish of fresh oregano for an elegant touch.
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Recipe Information
Ingredients
- 1 piece Whole chicken, about 4-5 lbs
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 piece Medium yellow onion, cut into wedges
- 1.5 pounds Baby potatoes, halved
- 1 cup Chicken broth or water
- 2 sprigs Fresh oregano sprigs (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the whole chicken on a clean cutting board and pat it dry with paper towels. Remove any giblets from inside the cavity if included.
In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, ground cinnamon, ground allspice, salt, and black pepper to create the marinade.
Rub the marinade evenly over the chicken, making sure to coat the entire surface as well as under the skin where accessible for maximum flavor.
Stuff the chicken cavity with the onion wedges. Tie the legs together using kitchen twine for even cooking.
In a roasting pan, arrange the baby potatoes around the chicken. Drizzle the potatoes with a little olive oil and sprinkle with an extra pinch of salt and pepper.
Pour the chicken broth or water into the bottom of the pan to keep the chicken moist as it cooks.
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (avoiding the bone). Baste the chicken with pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken and roasted potatoes on a platter, garnished with fresh oregano sprigs if desired. Enjoy!
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 11.6 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4835 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
