Greek-Style Roast Chicken With Garlic,Lemon & Herbs Recipe – Greek Special
To prepare the chicken, preheat your oven to 200°C/400°F. Line a flat baking tray with parchment paper and place the chicken on it, skin side up. Spread the remaining marinade evenly over the top of the chicken. Bake on the middle shelf of the oven for 40-45 minutes, adjusting time based on the chicken’s size (slightly smaller pieces may only need 40 minutes for half portions). For a whole chicken, bake for 50-60 minutes until fully cooked.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Greek-style Roast Chicken With Garlic, Lemon & Herbs Ingredients :
- Half a chicken (if using whole, make a larger batch of the
- marinade or use 6-8 pieces of chicken)
- 5 cloves of garlic, smashed
- Juice of 1 lemon
- 1/4 cup olive oil
- 2 teaspoons mixed herbs
- 1 1/2 teaspoons sea salt
- A generous pinch of pepper
How To Make Greek-style Roast Chicken With Garlic,Lemon & Herbs
Mix together the garlic, lemon juice, olive oil, herbs, sea salt, and pepper in a bowl. Place the chicken on a plate and thoroughly coat both sides with the marinade (ensure to cover all parts, including under the wings). Transfer the chicken to a Ziplock bag and pour in any remaining marinade. Seal the bag, removing excess air, and refrigerate for at least 30 minutes, or ideally for several hours or overnight. Before cooking, take the chicken out of the fridge and let it sit at room temperature for 15 minutes.
To prepare the chicken, preheat your oven to 200°C/400°F. Line a flat baking tray with parchment paper and place the chicken on it, skin side up. Spread the remaining marinade evenly over the top of the chicken. Bake on the middle shelf of the oven for 40-45 minutes, adjusting time based on the chicken’s size (slightly smaller pieces may only need 40 minutes for half portions). For a whole chicken, bake for 50-60 minutes until fully cooked.
After cooking, take the chicken out of the oven and let it rest on a cutting board covered loosely with foil for 5-10 minutes. Serve as is, garnished with lemon slices, or carve it into smaller pieces. I prefer to separate it into drumsticks, legs, wings, and slice the breast into smaller portions. This dish should comfortably serve 2-3 people alongside side dishes.
