Description
This Greek Lemon Garlic Whole Roast Chicken is a flavorful and succulent main dish featuring a whole chicken seasoned with lemon, garlic, oregano, and olive oil. Roasted to golden perfection with crispy skin and tender meat, it’s an impressive yet simple Mediterranean-inspired family dinner.
Ingredients
Chicken and Marinade
- 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
For Roasting
- 1 onion, quartered
- ½ cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it’s hot enough to give the chicken a crispy skin.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels. Place it breast-side up in a roasting pan to allow even cooking.
- Make the Seasoning Mixture: In a small bowl, mix together olive oil, juice of one lemon, minced garlic, dried oregano, paprika, salt, pepper, and dried thyme.
- Season the Chicken: Rub the seasoning blend all over the chicken generously, including under the skin where possible for deeper flavor infusion.
- Stuff the Cavity: Place the remaining lemon, cut into wedges, and the quartered onion inside the chicken cavity to infuse moisture and aroma during roasting.
- Add Broth to Pan: Pour ½ cup chicken broth into the bottom of the roasting pan to keep the chicken moist and collect flavorful pan juices.
- Roast at High Heat: Roast the chicken at 425°F for 20 minutes to start the browning process for crispy skin.
- Reduce Temperature & Continue Roasting: Lower the oven temperature to 375°F (190°C) and continue roasting for 60 to 75 minutes or until the thigh’s internal temperature reaches 165°F (74°C).
- Baste During Cooking: Baste the chicken once or twice with the pan juices during roasting to keep the skin moist and flavorful.
- Rest the Chicken: Remove from the oven and let the chicken rest for 15–20 minutes before carving to allow juices to redistribute.
- Serve: Garnish with chopped fresh parsley and serve alongside the pan juices and lemon wedges for a fresh citrusy touch.
Notes
- Patting the chicken dry helps ensure the skin crisps up beautifully during roasting.
- Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165°F (74°C).
- Add baby potatoes around the chicken in the pan for an easy one-pan complete meal option.
- Letting the chicken rest before carving keeps the meat juicy and tender.
- Store leftovers 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
