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    Home » Recipes

    25th March 2021 Dinner

    Home » Recipes

    Greek Roast Chicken

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    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 with potatoes in a tin

     

    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.

    Chopped potatoes in tin with herbs

    Add Chicken on top. 

    Chicken added to tin of potatoes

    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:

    Buttermilk Roast Chicken

    Preserved Lemon, Cumin and Thyme Roast Chicken

    More EASY Chicken Recipes:

    Chicken Orzo

    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 on potatoes in tin

    Greek Roast Chicken with potatoes in a tin
    5 from 2 votes
    Print

    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.

    Course Dinner, Lunch
    Cuisine Greek
    Keyword Greek roast chicken
    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 25 minutes
    Servings 6
    Calories 434 kcal
    Author Safira

    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

    1. Remove the chicken from the fridge at least 1 hour before cooking.  

    2. Add the oregano, thyme, garlic, seasoning and butter to a bowl and whisk together. Add Salt and Pepper.

    3. Preheat oven to 220 C/GM 7.

    4. Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, Season the Chicken. 

    5. Add 1/2 lemon into the cavity and squeeze the other half over the top of the Chicken.  

    6. Drizzle over olive oil and add salt & pepper.

    7. Tie the legs with twine.

    8. Add chopped Potatoes to tin along with Garlic. Drizzle over oil and add dry herbs and salt and pepper.

    9. Add Chicken on top. 

    10. 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.

    11. 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.

    Nutrition Facts
    Greek Roast Chicken
    Amount Per Serving
    Calories 434 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 13g81%
    Trans Fat 1g
    Cholesterol 117mg39%
    Sodium 175mg8%
    Potassium 281mg8%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 23g46%
    Vitamin A 519IU10%
    Vitamin C 14mg17%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    29 shares