Greek Roast Chicken

Those who have followed along for a bit will know that I’m a huge fan of a good, Monday night roast chicken. For me, roast night is all about sitting around the table and sharing your day. It doesn’t need to be fancy, just a simple meal with your besties. A Greek-style oven baked chicken with lemon and oregano is exactly that. A simple roast dinner that you can whip up from a few dried herbs, a lemon, some butter, olive oil and some fresh rosemary from the garden. This Greek roast chicken recipe is about to become your new roast night favourite!

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Why Monday night roast and not Sunday roast?

As kids, Monday night was always roast night. A cracking dinner with all the roast vegetables to start the week back at work. Makes complete sense doesn’t it? We do roast night most Mondays. Sometimes it’s a full roast dinner with roast potato, pumpkin, sweet potato,  carrots, and whole garlic, served with steamed greens and lashings of made from scratch, chicken gravy. My Herbs de Provence Roast Chicken recipe is perfect for this! And then there is the more casual flavored chicken roasts that works alongside a salad and maybe some creamy mashed potato. That’s where this Greek style roasted chicken really shines!

What you’re going to love about this Greek style roast chicken

Roast dinners have a bit of a bad rap that they are time and labour-intensive. I’ve always found them to be a super easy way to feed many mouths. With this Greek style oven baked chicken, once the prep is done (always in under 30 minutes with me!) it’s a matter of pouring a glass of wine and waiting for it to come out of the oven!

The leftover lunchmeat is a real bonus, as is any leftover roast vegetables you bake. They can easily be made into sandwiches, a wrap or added to a simple salad the next day.

You don’t need any fancy equipment to make a baked Greek chicken. A roasting tray or even an oven-safe cast iron skillet is all you require.

Here’s what you need to get started

  • A whole organic chicken – the average size I use is 2kg


  • Butter – I use unsalted butter however, in this case, it really doesn’t matter too much whether it’s salted or unsalted.

  • Greek Spice Rub. I love Mediterranean flavours and my Greek Spice Rub is a great addition the a Summer BBQ. Just rub over chicken pieces or lamb and grill. You can find the marinade ingredients here


  • Half a fresh lemon for the chicken cavity. The lemon juice keeps the chicken really moist while cooking and adds a hint of lemon to your roasted Greek chicken


  • Fresh Herbs – Parsley, a sprig of rosemary to go into the cavity of the chicken alongside the lemon.


  • Extra virgin olive oil to baste the whole chicken before roasting

  • sea salt and pepper to season

The nitty gritty

  1. Preheat oven to 200°c.


  2. Chop your butter into 12 pieces. Roll the butter in the salt rub. With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take 1/2 of your butter and push it under the skin. I tend to put 2 pieces of butter on each breast and 1 each on the top of the leg (still under the skin). I then pop one bit of butter in the crevice of each chicken leg (where the leg meets with the breast)


  3. Pop the remaining butter in the chicken cavity along with the lemon and fresh herbs. Drizzle the entire chicken with olive oil and rub with all the remaining Greek salt rub. Give it a bit of a massage to ensure the whole chicken is basted and seasoned.


  4. Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20 minutes with the pan juices. The chook will be cooked when you can insert a skewer into the thickest part of the meat and the juices run clear as well as a lovely golden, crispy skin.


  5. Remove the roast chicken from the oven. Leave to rest for 10 minutes. Carve & serve.


Ok, so let’s now make this Mediterranean roast chicken into a meal

So we’ve got the start of the show, our Greek roasted chicken… Now let’s add some greens. This Mediterranean style freekeh and fava bean salad is a great option. A simple Caprese salad is another. Both salads just ooze that warm evening, laid-back dinner vibe. And because I have a potato-loving Irishmans to feed, let’s throw in some creamy mashed potatoes. Winner winner easy roast chicken dinner!

Here’s some more roast night recipes…

Let me know in the comments your favourite roast night dish

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A Greek roast chicken in a black cast iron skillet with potatoes and fresh herbs

Greek Roast Chicken

  • Author: Emma Lee
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 serves 1x
  • Category: Dinner
  • Method: Roast
  • Cuisine: Medditeranean

Description

A Greek roast chicken with a quick spice rub that works alongside a salad and a bowl of creamy mashed potato for an easy family dinner.


Ingredients

Scale

I whole organic chicken

80g Butter

1 quantity Greek Spice Rub

1/2 lemon

Fresh Herbs – 3 parsley stalks, sprig of rosemary

1 tbsp extra virgin olive oil


Instructions

  1. Preheat oven to 200°c.
  2. Chop your butter into 12 pieces. Roll the butter in the salt rub. With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take 1/2 of your butter and push it under the skin. I tend to put 2 pieces of butter on each breast and 1 each on the top of the leg (still under the skin). I then pop one bit of butter in the crevice of each chicken leg (where the leg meets with the breast)
  3. Pop the remaining butter in the chicken cavity along with the lemon and fresh herbs. Drizzle the entire chicken with olive oil and rub with all the remaining Greek salt rub. Give it a bit of a massage to ensure the whole chicken is basted and seasoned.
  4. Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20 minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin.
  5. Remove from the oven. Leave to rest for 10 minutes. Carve & serve.

Notes

*This recipe is Gluten Free

Keywords: Roast night, chicken, Greek spice rub

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