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🇬🇷 Greek

Greek Lemon Roast Chicken

Prep time15 min
Cook time75 min
Total time90 min
Greek Lemon Roast Chicken

Food and flavor, a gastronomic guide to health and good living (IA foodflavorgastro00finc).pdf by Fæ · Public domain

Greek Lemon Roast Chicken is a classic dish that captures the vibrant flavors of Greek cuisine. Its tender, juicy meat is infused with the bright, tangy notes of fresh lemon and fragrant herbs, making it a perfect centerpiece for family dinners or festive gatherings.

Originating from Greece's rich culinary tradition, this roast chicken showcases the country's love for simplicity and bold flavors. The combination of lemon, garlic, and oregano has been a staple in Greek kitchens for centuries, believed to bring freshness and good luck to those who enjoy it. Its succulent taste and aromatic profile have made it a beloved dish worldwide, celebrated for its comfort and festive appeal.

Ingredients

  • 1 whole chicken (about 4 lbs)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, sliced
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. 1

    Preheat your oven to 375°F (190°C).

  2. 2

    In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper to make the marinade.

  3. 3

    Place the whole chicken in a large roasting pan and rub the marinade all over, including inside the cavity.

  4. 4

    Stuff the cavity with a few lemon wedges and some sliced onion for added flavor.

  5. 5

    Tie the legs together with kitchen twine and tuck the wing tips underneath the chicken.

  6. 6

    Arrange remaining onion slices around the chicken in the pan.

  7. 7

    Roast in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part reads 165°F (74°C).

  8. 8

    Baste the chicken with pan juices halfway through cooking for extra moisture and flavor.

  9. 9

    Once cooked, let the chicken rest for 10 minutes before carving.

  10. 10

    Garnish with chopped parsley and serve with lemon wedges for an extra citrus burst.