Greek Roast Chicken Recipe

Preheat oven to 425℉.
In a small bowl, combine the olive oil, salt, black pepper, oregano, and the zest of 1 small lemon. Cut the remaining lemon in half, set aside.
Place the potatoes, onion, garlic, thyme sprigs, rosemary sprigs, and halved lemon in the bottom of a large 6-8 qt Dutch oven. Drizzle with 2 tablespoons of the seasoned oil mixture and toss until everything is evenly coated.
Pat the chicken dry and coat with the remaining oil, making sure to get some inside the chicken cavity. Tie the chicken legs together with chicken twine and fold the wings back behind the body. This will ensure the chicken cooks evenly and the wing tips don't burn.
Place the chicken on top of the potatoes and pour the chicken stock into the bottom of the pot.
Place in the oven and roast for 20 minutes at 425°F.
After 20 minutes, reduce the temperature to 400°F and cook for another 60-70 minutes or until a thermometer inserted into the thickest part of the breast and thigh reaches 165℉. Start checking for doneness after 1 hour has passed. If your chicken starts to get too brown before it has reached temperature, you can tent it loosely with foil. If you would like your chicken more brown or the skin extra crispy, you could brush it with a little more oil and pop it under the broiler for a few minutes until it reaches your desired color.
Transfer the chicken to a cutting board and allow it to rest for 10 minutes before carving. You can cover the potatoes with foil or a lid to keep them warm while the chicken rests.
Before serving, squeeze the roasted lemon over the chicken and potatoes and garnish with fresh chopped parsley and crumbled feta cheese if desired.

Greek Roast Chicken Recipe

Ingredients

Instructions

Nutrition