Greek-Style Roast Chicken With Garlic,Lemon & Herbs Recipe – Greek Special
This Greek-style roasted lemon garlic chicken is perfect for a
weekend dinner and can be done with whole or half chicken, or smaller pieces of poultry. Whole 30 and keto-friendly.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Greek-style Roast Chicken With Garlic,Lemon & Herbs Ingredients :
- Half a chicken (if using whole, make a larger batch of the
- marinade or use 6-8 pieces of chicken)
- 5 cloves of garlic, smashed
- Juice of 1 lemon
- 1/4 cup of olive oil
- 2 teaspoons mixed herbs
- 1 1/2 teaspoon of sea salt
- Generous pinch of pepper
How To Make Greek-style Roast Chicken With Garlic,Lemon & Herbs
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.
