Greek Style Roasted Chicken
Bring a taste of the Mediterranean to your table with this mouthwatering Greek Style Roasted Chicken, a perfect centerpiece for any family dinner or special occasion! This recipe transforms a tender whole chicken into a flavor-packed masterpiece, infused with a zesty marinade of olive oil, freshly squeezed lemon juice, minced garlic, oregano, and rosemary. The chicken roasts alongside a medley of golden potatoes and sweet red onions, soaking up the aromatic juices in the pan. A burst of citrus from fresh lemon slices and a savory drizzle of chicken broth keep the dish moist and vibrant as it bakes to perfection. With its combination of simple ingredients, bold Greek flavors, and effortless preparation, this hearty roasted chicken is both elegant and comforting. Serve it hot, with the luscious pan juices spooned on top, for a truly unforgettable meal. Keywords: Greek roasted chicken, Mediterranean recipe, oven-roasted chicken, lemon garlic chicken, one-pan chicken dinner.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 0.25 cups Olive oil
- 0.25 cups Lemon juice, freshly squeezed
- 4 cloves Garlic, minced
- 2 teaspoons Dried oregano
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 large Red onion, sliced into wedges
- 1.5 pounds Potatoes, quartered
- 0.5 cups Chicken broth
- 1 whole Lemon, sliced
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a large roasting pan with the breast side up.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, chopped rosemary, salt, and black pepper to create the marinade.
Rub the marinade all over the chicken, ensuring even coating. Lift the skin gently and rub some marinade underneath for extra flavor.
Add the sliced red onion and quartered potatoes around the chicken in the roasting pan. Arrange lemon slices on top of the chicken and vegetables.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist while roasting.
Place the chicken in the oven and roast for 60-90 minutes, or until the internal temperature of the thickest part of the chicken (the thigh) reads 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes for additional flavor and moisture.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the potatoes and onions, and spoon the flavorful pan juices over the top.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 14.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3777 mg | 80% | |
*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.
