Greek Roasted Chicken
Infused with the vibrant flavors of the Mediterranean, this Greek Roasted Chicken is a show-stopping dish that's perfect for family dinners or special gatherings. A whole chicken is generously coated in a zesty marinade made with olive oil, garlic, lemon, dried oregano, and a medley of aromatic spices like paprika and cumin, giving it an irresistible golden crust. Stuffed with juicy lemon quarters and roasted alongside tender baby potatoes and caramelized onions, this one-pan recipe is a complete meal that’s easy to prepare yet full of bold, savory flavors. With just 20 minutes of prep time and the magic of oven-roasting, you'll have a succulent, juicy chicken with perfectly crisp skin. Garnish with fresh parsley for an elegant finish that will transport your taste buds straight to the sunny shores of Greece.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 4 tbsp Olive oil
- 6 large Garlic cloves
- 2 large Lemon
- 2 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 large Red onion
- 1.5 lbs Baby potatoes
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat dry with paper towels. Set aside.
In a small bowl, combine olive oil, minced garlic, the juice of 1 lemon, oregano, thyme, paprika, cumin, salt, and black pepper. Mix well to form a thick marinade.
Cut the remaining lemon into quarters and the red onion into wedges.
Rub the marinade generously all over the chicken, ensuring the inside cavity is coated as well. Stuff the cavity with lemon quarters and a few onion wedges.
Place the chicken breast-side up in a large roasting pan.
Arrange the baby potatoes and the remaining onion wedges around the chicken. Drizzle a small amount of olive oil over the vegetables, and sprinkle with a pinch of salt and pepper.
Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature at the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes for extra flavor and crispiness.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Slice the chicken and serve hot with the roasted potatoes and onions. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 14.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3967 mg | 84% | |
*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.
