Greek Style Roast Chicken
A flavourful roast chicken cooked with lemon, oregano, and feta potatoes, all in the rich chicken juices for a delicious one-pan meal.
Ingredients
- 1 whole chicken, around 2kg
- 1 kg potatoes, cut into wedges
- 250 ml chicken stock
- 1 lemon
- 4 garlic cloves
- A few sprigs fresh thyme
- 2 tsp dried oregano
- 100 g butter, softened
- 2 tbsp extra virgin olive oil
- 100 g feta
- Small handful fresh parsley
- Sea salt & black pepper
Instructions
-
Heat the oven to 180 °C fan.
-
Pat the chicken dry and season generously with salt and pepper. Mix the softened butter with 2 crushed garlic cloves, the zest of half the lemon and the leaves from a few sprigs of thyme. Gently loosen the skin over the breasts and rub the butter underneath.
-
Place half a lemon, a couple of garlic cloves and a good pinch of oregano inside the cavity.
-
Arrange the potato wedges around the chicken. Mix the chicken stock with the juice of the remaining lemon, olive oil, oregano, garlic, salt and pepper, then pour it around the potatoes.
-
Roast for around 1 hour 20 minutes, or until the chicken is golden and cooked through and the potatoes have soaked up those lemony chicken juices. Give the potatoes a turn halfway through cooking so they colour evenly and baste the chicken every 30 minutes. Check the thickest part of the chicken has reached at least 75 °C.
-
Remove the chicken and leave it to rest while you give the potatoes a little longer in the oven if you want them extra golden.
-
Carve the chicken, spoon over some of those beautiful pan juices and finish everything with crumbled feta, fresh parsley and a little extra oregano.
Notes
Committed to this collection by the hand of Hunter.
