Imagine the tantalizing aroma of a whole roasted chicken, perfectly golden and crisp, surrounded by succulent baby potatoes infused with zesty lemon and fragrant herbs. This Greek-style recipe is not just a meal; it’s an experience that brings family and friends together around the dinner table. With just a few simple ingredients and a little love, you can create a dish that will leave everyone asking for seconds. Ready to impress your guests and elevate your weeknight dinners? Dive into this easy-to-follow recipe for Whole Roasted Chicken and Potatoes Greek Style, and discover the secret to a truly unforgettable feast!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 4 cups baby potatoes
- 1/4 cup olive oil
- 2 lemons, juiced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven.
- Remove giblets from the chicken cavity and pat the entire chicken dry with paper towels. This helps achieve crispy skin.
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a marinade.
- Wash baby potatoes and cut larger ones in half to ensure even cooking. Place potatoes around the chicken in a large roasting pan.
- Rub the chicken generously with the prepared marinade, making sure to coat both the exterior and underneath the skin. Reserve some marinade for basting.
- Place the whole chicken breast-side up in the center of the roasting pan, surrounded by the potatoes. Arrange potatoes in a single layer.
- Drizzle remaining marinade over potatoes and season them with additional salt and pepper.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until chicken internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Every 30 minutes, baste the chicken and potatoes with pan juices to keep them moist and enhance flavor.
- Once cooked, remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Serve hot, garnishing with fresh oregano or parsley if desired. Squeeze additional fresh lemon juice over the dish just before serving.
Tips
- Patience is Key: Make sure to let the chicken rest after roasting. This crucial step allows the juices to redistribute, resulting in a moist and flavorful bird.
- Marinate for Flavor: If time allows, marinate the chicken for a few hours or even overnight in the refrigerator. This will deepen the flavors and make the chicken even more delicious.
- Basting is Essential: Don’t skip the basting! Basting the chicken and potatoes with the pan juices every 30 minutes not only keeps them moist but also enhances their flavor.
- Check the Temperature: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s fully cooked and safe to eat.
- Customize Your Veggies: Feel free to add other vegetables like carrots or onions to the roasting pan for extra flavor and variety. Just be sure to cut them into similar sizes for even cooking.
- Garnish for Presentation: A sprinkle of fresh oregano or parsley right before serving adds a pop of color and freshness to your dish, making it even more appealing.
- Serve with Lemon: A squeeze of fresh lemon juice over the finished dish brightens up the flavors and adds a refreshing touch that complements the Greek-inspired ingredients beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 120mg
