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+ servings
Greek Roast Chicken with potatoes in a tin

Greek Roast Chicken

Safira
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine Greek
Servings 6
Calories 434 kcal

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.

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

Calories: 434kcalCarbohydrates: 4gProtein: 23gFat: 36gSaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 175mgPotassium: 281mgFiber: 1gSugar: 1gVitamin A: 519IUVitamin C: 14mgCalcium: 35mgIron: 2mg
Keyword Greek roast chicken
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