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Greek Lemon Garlic Whole Roast Chicken Recipe

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3.9 from 54 reviews

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

Description

This Greek Lemon Garlic Whole Roast Chicken is juicy, tender, and packed with bright Mediterranean flavor. A whole chicken is seasoned with lemon, garlic, oregano, and olive oil, then roasted until golden and beautifully crisp. It’s an impressive yet easy family dinner perfect for any occasion.

Ingredients

Chicken and Seasoning

  • 1 whole chicken, about 4–5 lbs
  • 2 lemons
  • 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

Additional Ingredients

  • 1 onion, quartered
  • ½ cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken at a high temperature, which helps to crisp the skin.
  2. Prepare the chicken: Pat the whole chicken dry thoroughly with paper towels and place it breast-side up in a roasting pan to ensure even cooking and crispy skin.
  3. Make the seasoning mixture: In a small bowl, combine the olive oil, juice of one lemon, minced garlic, dried oregano, paprika, salt, pepper, and dried thyme to create a flavorful rub.
  4. Season the chicken: Rub the seasoning mixture generously over the entire chicken, including underneath the skin where possible, to maximize flavor penetration.
  5. Stuff the chicken: Place the remaining lemon cut into wedges and the quartered onion inside the cavity of the chicken to infuse flavor and moisture during roasting.
  6. Add chicken broth: Pour the chicken broth into the bottom of the roasting pan to keep the environment moist and help in basting.
  7. Initial roasting: Roast the chicken at 425°F for 20 minutes to start crisping the skin and locking in juices.
  8. Reduce temperature and continue roasting: Lower the oven temperature to 375°F (190°C) and continue roasting for about 60–75 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  9. Baste: Baste the chicken once or twice during roasting with the pan juices to keep the meat moist and flavorful.
  10. Rest the chicken: Remove the chicken from the oven and let it rest for 15–20 minutes before carving to allow juices to redistribute within the meat.
  11. Garnish and serve: Garnish the roasted chicken with fresh chopped parsley and serve with the pan juices and lemon wedges for added flavor and presentation.

Notes

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

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