Name: Greek Style Oven Roasted Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 6-7 lb whole chicken; 4 medium yukon gold potatoes (cut in quarters); 3 shallots (sliced in half); 2 head of garlic; 1 lemon; 6 plum tomatoes; 1/4 cup pitted kalamata olives; handful of fresh oregano; 1/4 cup of butter; 2 tbsp olive oil; salt and pepper

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Chicken. Chicken. Chicken. Chick…Are you tired of eating chicken? Does chicken land on your family dinner table more nights of the week than you care to count? Are you bored with the same old chicken recipes? Well, this Greek style oven roasted chicken is just one of the many ideas you’ll find in our epic easy chicken recipe round up.

Greek Style Roast Chicken - Tired of the same old chicken? This oven roasted chicken embraces the flavours of Greece. Oregano, lemon, olives, tomatoes and more. Delicious family favourite recipe. | Greek Recipe | Oven Roasted Chicken Recipe | Roasted Vegetables |

I have a solution! Yes, chicken can be incredibly boring. However, I would argue that chicken can also be deliciously exciting. Chicken is an inexpensive and super versatile healthy source of protein that needs a re-think. We are taking your basic oven-roasted chicken and adding the flavours of Greece. Kick chicken boredom to the door with our Greek style oven roasted chicken. Your family is going to love it!

Greek Style Oven Roasted Chicken

6-7 lb whole chicken
4 medium Yukon gold potatoes, cut in quarters
3 shallots, sliced in half
2 heads of garlic
1 lemon
6 plum tomatoes
1/4 cup pitted kalamata olives
a handful of fresh oregano
1/4 cup of butter
2 tbsp olive oil
salt and pepper

Begin with melting the butter in a small pot on the stove. Add the leaves from a few sprigs of oregano and the juice of half the lemon to the melted butter. Once melted, set aside.

Drizzle olive oil into the bottom of the roasting pan. Place potatoes, shallots, and a few sprigs of oregano in the bottom of the pan. Toss in the olive oil.

Prepare the chicken by patting it dry with a clean paper towel. Stuff half the head of garlic inside the chicken, half the lemon, and a few sprigs of oregano. Place the chicken on top of the potatoes and shallots in the roasting pan.

Greek Style Oven Roasted Chicken unbaked

Brush the melted butter, lemon and oregano mixture over the chicken. Sprinkle with salt and pepper.

Roast the chicken in a 425°F oven for 30 minutes. After 30 minutes add the olives and the tomatoes to the roasting pan. Roast for an additional hour.

After an hour, remove the chicken from the oven and test the temperature with a meat thermometer. Poke the thermometer into the thickest part of the chicken thigh, don’t touch the bone. The temperature should read 165°F.

Transfer the chicken to a cutting board, don’t cut into the chicken right away. Let the chicken rest on the board for at least 15 minutes. During this time you can return the roasted vegetables to the oven…and let them continue to roast.

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Greek Style Oven Roasted Chicken

Add the flavours of the Mediterranean to your chicken dinner with this Greek style roasted chicken.

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: dinner

Cuisine: greek

Keyword: greek chicken, greek recipe, roast chicken

Servings: people

Calories: 1677kcal

Author: Jen

Ingredients

6-7 lb whole chicken
4 medium yukon gold potatoes cut in quarters
3 shallots sliced in half
2 head of garlic
1 lemon
6 plum tomatoes
1/4 cup pitted kalamata olives
handful of fresh oregano
1/4 cup of butter
2 tbsp olive oil
salt and pepper

Instructions

Begin with melting the butter in a small pot on the stove. Add the leaves from a few sprigs of oregano and the juice of half the lemon to the melted butter. Once melted, set aside.
Drizzle olive oil in bottom of roasting pan. Place potatoes, shallots and a few sprigs of oregano in the bottom of the pan. Toss in the olive oil.
Prepare the chicken by patting it dry with clean paper towel. Stuff half the head of garlic inside the chicken, half the lemon and a few sprigs of oregano. Place the chicken on top of the potatoes and shallots in the roasting pan.
Brush the melted butter, lemon and oregano mixture over the chicken. Sprinkle with salt and pepper.
Roast the chicken in a 425°F oven for 30 minutes. After 30 minutes add the olives and the tomatoes to the roasting pan. Roast for an additional hour.
After an hour, remove the chicken from the oven and test the temperature with a meat thermometer. Temperature should read 165°F.
Transfer the chicken to a cutting board, don’t cut into the chicken right away. Let the chicken rest on the board for at least 15 minutes. During this time you can return the roasted vegetables to the oven…and let them continue to roast.

Notes

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition

Slice up the chicken and serve with the roasted vegetables and a simple salad.

By basting your chicken in the buttery lemon sauce you provide the chicken with all the moisture it needs to be deliciously moist. While my kids don’t like eating olives (I simply leave the olives off their plates) you can’t beat the briny flavour that olives bring to the roasted vegetables.

This roasted chicken is perfect for any night of the week and is certainly fancy enough for special occasions as well. Once you know how to roast a chicken, the options are limitless. What twist would you put on a roast chicken?

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