Greek Style Roasted Chicken Recipes

GREEK-STYLE ROAST CHICKEN WITH GARLIC, LEMON & HERBS

Steps:

• Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and zip it up. Leave in the fridge for 30 minutes minimum or for a few hours/overnight, ideally. Remove from the fridge for 15 minutes before cooking to bring to room temperature.
• To cook the chicken, preheat the oven to 200 C/ 400 F. Put a piece of parchment paper on a flat baking tray and place the chicken on top, skin side up. Scoop and spread the remaining marinade over the top. Place in the oven, middle shelf, and cook for 40-45 minutes (depending on the size of the chicken, slightly smaller birds should only need 40 minutes for half of it). If cooking a whole bird, keep it in for 50-60 minutes.
• Once the cooking time is up, remove from the oven and rest on a cutting board under some foil for about 5-10 minutes. Serve with a few slices of lemon as is or carve it into smaller pieces. I like to cut it into a drumstick, leg, wing, and then slice the breast into smaller pieces. This should feed 2-3 people, plus sides.

ROASTED GREEK CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
• Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
• Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GREEK STYLE ROASTED CHICKEN

Steps:

• Preheat oven to 325.
• Brush chicken with oil.
• Combine oregano, parsley, garlic powder, and garlic salt.
• Rub onto chicken.
• Combine spinach, feta, ham, bread, pine nuts, chives, butter, and pepper.
• Slip fingers in between skin and breast, and Lightly stuff the pockets on both sides.
• Lightly spoon stuffing into main cavity and neck, if desired.
• Place in broiling pan, breast side up.
• Roast for approximately 1 1/2 hours, or until meat thermometer reads 180 when inserted into thigh, and juices run clear.
• Serve with Greek-style rice and veggies!