Roasted Greek Style Chicken
Experience a burst of Mediterranean flavors with this hearty and aromatic Roasted Greek Style Chicken! Infused with a zesty marinade of olive oil, fresh lemon juice, garlic, oregano, and paprika, this perfectly golden whole chicken is roasted alongside tender Yukon gold potatoes and sweet red onions for a complete one-pan meal. The addition of chicken stock ensures the meat stays juicy and flavorful, while a final sprinkle of fresh parsley adds a vibrant finish. Whether you're hosting a dinner party or preparing a comforting family meal, this recipe is an irresistible combination of crispy skin, succulent meat, and herbaceous goodness. Ready in just under two hours, this Greek-inspired dish brings rustic charm and bold taste straight to your table!
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 whole Lemon
- 6 cloves Garlic cloves
- 1.5 tablespoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 medium-sized Yukon gold potatoes
- 1 large Red onion
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Place it on a large roasting pan.
In a small bowl, mix together the olive oil, juice of 1 lemon, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create a marinade.
Rub the marinade generously all over the chicken, including the underside and inside the cavity.
Slice the second lemon in half and place both halves inside the chicken cavity.
Peel and cut the Yukon gold potatoes into quarters. Slice the red onion into thick wedges.
Arrange the potatoes and onion wedges around the chicken in the roasting pan.
Drizzle the vegetables with a little olive oil and lightly season with salt and pepper.
Pour 1 cup of chicken stock into the bottom of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for extra flavor.
If the skin starts to brown too quickly, cover the chicken loosely with aluminum foil during the final 30 minutes of cooking.
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Sprinkle the chicken and vegetables with freshly chopped parsley before serving. Serve warm and enjoy your Greek-style roasted chicken!
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 16.0 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4301 mg | 92% | |
*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.
