Greek style roast chicken & potatoes

 

Easy • 1 Hr 45 mins

If you walk into the kitchen when this tangy chicken is roasting, you will never want to leave… unless of course it’s time to wash the dishes! A family favourite for lunch or dinner.

Made with Elgin Valley Farms free range whole chicken it’s a simple family favourite you can feel good about serving.

Greek Style Roast Chicken & Potatoes
SKILL LEVEL
Easy
Prep Time
15 mins
Cooking time
90 mins
Serves
4
INGREDIENTS
  • 1 whole chicken
  • 2 lemons, one of them quartered
  • 1 onion, peeled and quartered
  • 1 small bunch fresh thyme
  • 3 cloves garlic, peeled
  • 1 cup lemon juice
  • 2 tbsp dried oregano
  • 8-10 medium potatoes, quartered
  • ½ cup olive oil
  • Sea salt
  • Fresh ground black pepper
  • Steamed green beans to serve
METHOD
Oven
  1. Preheat oven to 160°C. Weigh your chicken so you have a guide as to how long to roast (30 minutes per 500gm).
  2. Place the quartered lemon, onion, half the thyme, and garlic cloves inside the cavity of the chicken.
  3. Place the chicken in a glass or ceramic dish and pour over half the lemon juice and half the olive oil. Season generously all over with salt and pepper and 1 tbsp of dried oregano. Leave to marinate for 30 minutes.
  4. While the chicken is marinating, quarter the potatoes and place in a large, deep roasting pan. Pour over the remaining lemon juice, olive oil, dried oregano and slice the remaining lemon to add to this mix. Season generously with salt and pepper and toss together until well combined.
  5. Push the potatoes to the sides of the roasting pan to make space for the chicken. Place chicken breast side up in the pan and place on the lowest oven rack in the hot oven.
  6. After 1 hour, remove roasting pan and turn over the chicken so it is breast side down and cook for another 30 minutes. If you have a meat thermometer you can check if it’s cooked if the internal temperature of the meat reaches 70°C at the thickest part of the thigh. You can also check if the juices run clear when a skewer is inserted at the thigh.
  7. Remove from the oven and flip the chicken back to breast side up and leave to rest for 10 minutes before serving with steamed green beans.

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