Greek Whole Roasted Chicken Recipe

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When I tell people how easy this recipe is to make, they don’t believe me at first. There is something intimidating about cooking a whole chicken, and it flips people out who are normally confident in the kitchen. This Greek Whole Roasted Chicken Recipe is not only easy, but it is so juicy and flavorful. With potatoes and other goodies on the side, it basically serves up an entire meal in one pan.

The trick is to find a good deep roasting pan – one with high sides that will contain the heat and help roast the chicken quickly and evenly. My favorite pan is a Le Creuset 15 1/2 quart oval Dutch Oven, and it works beautifully.

The unique flavors of this Greek Whole Roasted Chicken Recipe come from a combination of lemon, oregano, kalamata olives and pepperoncini. Baked together with the chicken juices, the whole dish is so delicious my family gobbles it right up.

Plus you can use my affiliate code to order the whole chicken and other goodies from Perdue Farms, and have it all delivered directly to your front door. Aaaaand, orders over $119 ship for free in the Continental US.

Greek Whole Roasted Chicken Recipe

Always start with the best chicken you can find, because it really makes a difference in the flavor of the dish. I prefer a Sonoma Red Organic Pasture Raised Whole Chicken, and I can verify the quality is always top-notch.

Ingredients:

• Sonoma Red Pasture Raised Organic Whole Chicken
• 1 lb red potatoes, quartered
• 1 cup diced yellow onion
• 6-8 cloves of whole garlic
• 1/2 cup pepperoncini peppers
• 10-12 whole pitted kalamata olives
• 1 lemon, sliced in eighths
• Juice of one lemon
• 8 Tbs melted butter (one stick)
• 1 Tbs dried oregano
• 1 Tbs brown sugar
• 1/2 tsp smoked paprika
• 1/4 tsp ancho chili powder
• 1 tsp garlic powder
• salt and pepper to taste

Instructions:

Preheat oven to 395 degrees.

Butter inside of roasting pan. Place whole chicken in pan and surround with potatoes, onion, garlic, peppers, olives and sliced lemons.

In a small bowl, combine melted butter, lemon juice and oregano. Mix well and pour over chicken and potato mixture.

In a separate bowl, mix together remaining ingredients. Sprinkle over chicken, patting in so spices stick to skin on top and around sides of chicken.

Place pan in oven uncovered for approximately 90 minutes, or until juices run clear when you make a small cut between a leg and thigh. The skin will be crispy-licious, and the meat will be moist and tender. (There’s that word “moist” I was trying to avoid for those that cannot stand to hear it! But it really is the best word here.)

When finished, remove pan from oven and let sit for about 10 minutes. The chicken will retain its juices better if you allow it to rest like this.

Carve or cut as desired. I use kitchen shears and cut the chicken into pieces suitable for serving.

So easy and so delish! Remember to order from Perdue Farms using my affiliate code for special savings.

And if you like to make chicken recipes, here are a couple of other family favorites:

Easy Sicilian Harvest Chicken Thighs Recipe

Mediterranean Chicken Quiche Recipe

 

 

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