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.
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.
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.