Simple Greek Roasted Whole Chicken

Be the first to rate it!

Easy Greek roasted whole chicken with lemon, garlic, and herbs. Juicy, tender meat with crispy golden skin, perfect for weeknights or Sunday dinner.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: Greek

Servings: servings

Calories: 363.93kcal

Remove the chicken from the fridge 30 minutes before cooking to allow it to warm up to room temperature.
4-5 pound whole chicken
Preheat the oven to 375 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin, and leftover feathers. Pat the chicken dry with paper towels.
Place the chicken in a large baking dish. Add the spices to a bowl with the juice from ½ of the lemon, the olive oil, and garlic. Season the chicken with this mix on top, under the skin, and inside the cavity
1 lemon, 2-3 tablespoons olive oil, 1 ½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, ½ teaspoon dried sage, ½ teaspoon dried thyme or 2-3 fresh thyme sprigs, 3 garlic cloves minced
Stuff the remaining lemon into the cavity.
Place the baking dish and pour the chicken broth on the bottom of the dish.
½ cup chicken broth
Place on the middle rack of the oven. Roast for 20 minutes per pound (about 1 hour and 30 minutes for a 4-5 pound chicken), uncovered. Check that the chicken has reached at least 165 degrees F.
Remove the chicken from the oven, let it stand for about 10 minutes. Serve with the juices from the pan.

This recipe would be delicious using chicken leg quarters, chicken thighs, or even chicken breasts. Adjust the time accordingly.
Add potatoes, carrots, and onions to the pan to turn this into a complete one-pan meal. Just cut them into even pieces so they cook at the same rate.
Fresh herbs can be used instead of dried ones. Use about 3 times the amount for the best flavor.
Add a pinch of paprika or a little lemon zest to boost the flavor and add extra depth