Beautifully tender and delicious Greek Roast Chicken, made with Oregano, Thyme, Garlic, Lemon and Butter.
This Chicken has a perfectly golden crisp skin and juicy perfectly seasoned meat throughout. It is baked on a bed of potatoes, making it an easy midweek/weenight meal.
Greek roast chicken
This recipe is a firm favourite for a leisurely lunch or for when we have company but I don't have time to make anything too involved.
In this recipe the chicken is basted in a herb butter and baked on a bed of potatoes which become perfectly tender whilst the chicken is cooking.
Overnight marinading or soaking the chicken in buttermilk for 24 hours before hand is definitely recommended but you can just make it immediately and baste it occasionally whilst it is cooking.
Ingredients in Greek roast chicken
Herbs: I use Oregano and Thyme for a deliciously herby hit.
Lemons: Lemon brings this Chicken dish to life!
Garlic: I add full garlic cloves to the tin as well as in the butter, as they soften and caramelise beautifully and can be rubbed on to the chicken, added to a side salad, spread onto roast potatoes, spread on bread or scattered over rice.
Seasoning: Season literally with salt and pepper. Course Sea Salt or Smoked Salt is delicious with roast chicken.
Butter: Salted butter makes this Chicken so delicious.
Potatoes: These are peeled and chopped into 1 inch cubes and places underneath the chicken with a drizzling of Olive Oil and seasonings. I use King Edward or Maris Piper.
how to make Greek Roast Chicken
Remove the chicken from the fridge at least 1 hour before cooking.
Add the oregano, thyme, garlic, seasoning and butter to a bowl and whisk together. Season.
Preheat oven to 220 C/GM 7.
Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, Season the Chicken.
Add 1/2 lemon into the cavity and squeeze the other half over the top of the Chicken.
Drizzle over olive oil and add salt & pepper.
Tie the legs with twine.
Add chopped Potatoes to tin along with Garlic. Drizzle over oil and add dry herbs and seasoning.
Add Chicken on top.
Roast for 20 minutes.
Turn the heat down to 200 C/GM 6.
Cook for 55 minutes to 1 hour, until golden brown. Baste regularly to ensure the chicken stays moist.
Rest for 15 minutes before serving.
Variations
You can cut the potatoes a little larger and par boil them for 10 minutes before hand.
Then add them to some hot oil (using this method) before adding the Chicken.
storage instructions
fridge
This chicken can be kept in the fridge with the butter spread all over and under the skin, for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
freezer
This chicken can be frozen in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.
It can be frozen cooked too. Thaw overnight and gently reheat on the stove top or in the oven.
serving suggestions
My very favorite way to serve this Greek Roast Chicken recipe is with some delicious sides like Yorkshire Puddings and Quick Feta Salad with Paprika Pitta Chips.
recipe variations
Other flavourings you can try:
Preserved Lemon, Cumin and Thyme Roast Chicken
More EASY Chicken Recipes:
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
One tray Herb and Citrus Chicken with Potatoes
Indian Roasted Chicken Legs with Baby Potatoes
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Greek Roast Chicken
Beautifully tender and delicious Greek Roast Chicken, made with Oregano, Thyme, Garlic, Lemon and Butter.
This Chicken has a perfectly golden crisp skin and juicy perfectly seasoned meat throughout. It is baked on a bed of potatoes, making it an easy midweek/weenight meal.
Ingredients
Chicken
- 1 ½ Kg Chicken Skin on
- 1 flat tsp Dry Oregano
- 4 sprigs Thyme Leaves only
- 4 - 6 Garlic Cloves Crushed
- Salt and Pepper
- 75 g Butter
- 1 Lemon Cut in half
- 2 tbsp Olive Oil
- Coarse Salt and Pepper
Potatoes
- 4 medium Potatoes Peeled and cut into small cubes
- 1 Garlic Bulb bottom sliced off
- 1 ½ tbsp Olive Oil
- 1 tsp Dry Mixed Herbs
- Coarse Salt and Pepper
Instructions
-
Remove the chicken from the fridge at least 1 hour before cooking.
-
Add the oregano, thyme, garlic, seasoning and butter to a bowl and whisk together. Add Salt and Pepper.
-
Preheat oven to 220 C/GM 7.
-
Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, Season the Chicken.
-
Add 1/2 lemon into the cavity and squeeze the other half over the top of the Chicken.
-
Drizzle over olive oil and add salt & pepper.
-
Tie the legs with twine.
-
Add chopped Potatoes to tin along with Garlic. Drizzle over oil and add dry herbs and salt and pepper.
-
Add Chicken on top.
-
Roast for 20 minutes. Turn the heat down to 200 C/GM 6. Cook for 55 minutes to 1 hour, until golden brown. Baste regularly to ensure the chicken stays moist.
-
Rest for 15 minutes before serving.
Recipe Notes
Variations
You can cut the potatoes a little larger and par boil them for 10 minutes before hand.
Then add them to some hot oil (using this method) before adding the Chicken.
storage instructions
fridge
This chicken can be kept in the fridge with the butter spread all over and under the skin, for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
freezer
This chicken can be frozen in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.
It can be frozen cooked too. Thaw overnight and gently reheat on the stove top or in the oven.
serving suggestions
My very favorite way to serve this Greek Roast Chicken recipe is with some delicious sides like Yorkshire Puddings and Quick Feta Salad with Paprika Pitta Chips.
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