Greek cuisine has an incredible reputation for its bold flavors, healthy ingredients, and aromatic herbs. One dish that beautifully captures this essence is the traditional Greek Roasted Chicken. Combining tender, juicy chicken with fresh lemon, garlic, and the characteristic herbs of the Mediterranean, this dish is both comforting and bursting with flavor. The simplicity of its ingredients paired with the complexity of its taste makes it a must-have for any dinner table.
Whether you’re hosting a family gathering or simply craving something delicious on a weeknight, this Greek Roasted Chicken is the perfect dish to impress everyone. Let’s dive into how to prepare it step by step, and I promise you’ll be amazed by how easy it is to recreate this classic.
The Heart of Greek Cuisine: Simple, Fresh Ingredients
Greek cooking often revolves around a few key ingredients that make all the difference: extra-virgin olive oil, fresh herbs, garlic, and citrus. This roasted chicken recipe highlights these quintessential elements, allowing each one to shine without overpowering the others.
The result? A crispy-on-the-outside, juicy-on-the-inside roasted chicken with an explosion of Mediterranean flavors. Here’s everything you’ll need for this recipe:
Ingredients:
- 1 whole chicken (about 4 to 5 pounds)
- 1/4 cup extra virgin olive oil
- 3 lemons (juice of 2 lemons, 1 sliced for garnish)
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon thyme
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chicken broth (optional for basting)
- Fresh parsley for garnish
Preparing Your Greek Roasted Chicken
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Roasting at this temperature ensures the chicken will achieve a golden, crispy skin while the inside remains juicy and tender.
Step 2: Prepare the Marinade
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, salt, and pepper. This fragrant mixture will serve as both a marinade and a basting liquid during cooking.
Step 3: Season the Chicken
Pat the chicken dry with paper towels. Drying the chicken ensures that the skin will crisp up beautifully in the oven. Rub the marinade generously over the entire chicken, making sure to coat both the outside and the cavity. For extra flavor, gently lift the skin over the breast and thighs and rub some marinade directly onto the meat underneath.
For even better flavor infusion, you can marinate the chicken for several hours or overnight, but if you’re short on time, even a quick rub-down will result in deliciousness.
Step 4: Prepare for Roasting
Place the marinated chicken in a roasting pan or on a rack. Stuff the cavity with lemon slices, a few sprigs of rosemary, and any remaining garlic cloves. If you have any leftover marinade, pour it over the chicken or into the roasting pan.
Adding a little chicken broth or water to the bottom of the pan can help keep the chicken moist during roasting and give you flavorful drippings for a sauce.
Step 5: Roast to Perfection
Place the chicken in the preheated oven. Roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. If the skin is browning too quickly, cover the chicken loosely with aluminum foil to prevent burning.
During roasting, baste the chicken occasionally with the pan juices or additional lemon-olive oil mixture to enhance flavor and moisture.
Step 6: Rest and Serve
Once the chicken is cooked through and golden brown, remove it from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, making every bite juicy and tender.
Step 7: Garnish and Present
To serve, transfer the chicken to a cutting board or serving platter. Garnish with freshly chopped parsley and lemon slices for a burst of color and freshness. You can also drizzle the pan juices over the carved pieces for extra flavor.
The Secret to Greek Roasted Chicken Success
The secret behind the incredible flavor of Greek Roasted Chicken lies in the balance of simple ingredients and the right cooking technique. The lemon juice adds brightness and acidity that tenderizes the meat, while the garlic and herbs bring depth and warmth. Olive oil, a staple in Mediterranean cooking, ensures that the chicken remains moist and contributes to the crispiness of the skin.
Another key element is cooking the chicken at a higher temperature, which helps create that irresistible golden skin without drying out the meat. By frequently basting the chicken, you lock in moisture and intensify the flavor profile. Trust me, it’s worth the effort!
What to Serve with Greek Roasted Chicken?
Greek Roasted Chicken is a versatile dish that pairs wonderfully with a variety of sides. Here are some Mediterranean-inspired options to complete your meal:
- Roasted Potatoes: Toss potatoes in olive oil, lemon juice, garlic, and oregano, then roast them alongside the chicken for a perfect pairing.
- Greek Salad: A refreshing mix of tomatoes, cucumbers, red onions, olives, and feta cheese drizzled with olive oil and red wine vinegar.
- Tzatziki Sauce: This cool and tangy cucumber yogurt sauce complements the flavors of the chicken and adds a creamy texture to each bite.
- Grilled Vegetables: Zucchini, bell peppers, and eggplant, lightly charred and seasoned with olive oil, salt, and pepper, bring a colorful and healthy side to the table.
Storing and Reheating
If you have leftovers (which is rare because this chicken is so good!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces in a 350°F (175°C) oven for about 10 minutes, or until warmed through.
Greek Roasted Chicken
Greek Roasted Chicken is more than just a meal—it’s an experience. The aromas that fill your kitchen while it roasts, the tender meat, and the satisfying crunch of the crispy skin make it a feast for the senses. Whether you’re an experienced cook or just