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Greek Lemon Garlic Whole Roast Chicken Recipe

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4.2 from 88 reviews

  • Author: Jane
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Greek Lemon Garlic Whole Roast Chicken is a succulent and flavorful dish featuring a whole chicken marinated with lemon, garlic, oregano, and olive oil, then roasted to golden perfection. The vibrant Mediterranean flavors and crispy skin make it an impressive yet simple family dinner option.

Ingredients

Chicken & Aromatics

  • 1 whole chicken, about 4–5 lbs
  • 2 lemons
  • 1 onion, quartered
  • ½ cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Seasoning Mix

  • 6 cloves garlic, minced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken at high heat initially.
  2. Prepare the chicken: Pat the whole chicken dry with paper towels and place it breast-side up in a roasting pan to ensure crisp skin during roasting.
  3. Make the seasoning mixture: In a small bowl, combine extra-virgin olive oil, juice of one lemon, minced garlic, dried oregano, paprika, salt, black pepper, and dried thyme to create a flavorful marinade.
  4. Season the chicken: Rub the seasoning mixture generously over the entire chicken, including underneath the skin when possible, to infuse the meat with robust Mediterranean flavors.
  5. Stuff the chicken cavity: Place the remaining lemon, cut into wedges, and the quartered onion inside the chicken cavity to add aromatic moisture during roasting.
  6. Add broth to the pan: Pour chicken broth into the bottom of the roasting pan to keep the chicken moist and create pan juices for basting.
  7. Roast at high heat: Roast the chicken for 20 minutes at 425°F (220°C) to begin browning and crisping the skin.
  8. Reduce temperature and continue roasting: Lower the oven temperature to 375°F (190°C) and roast for an additional 60–75 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C), ensuring safe, juicy meat.
  9. Baste during roasting: Baste the chicken once or twice with the pan juices to enhance moisture and flavor during cooking.
  10. Rest the chicken: Remove the chicken from the oven and let it rest for 15–20 minutes, allowing juices to redistribute for tender, juicy meat.
  11. Garnish and serve: Garnish with chopped fresh parsley and serve hot with the pan juices and optional lemon wedges for a bright finish.

Notes

  • Patting the chicken dry before seasoning helps achieve a crisp and golden skin.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  • Add baby potatoes around the chicken in the roasting pan for an easy, complete one-pan meal.
  • Letting the chicken rest before carving helps keep the meat juicy and tender.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course, Dinner
  • Method: Roasting
  • Cuisine: Greek, Mediterranean

Find it online: https://cookingmomy.com/greek-lemon-garlic-whole-roast-chicken-recipe/