Greek-Style Roasted Chicken

This fresh and savory dish will make your mouth water as you smell it cooking in the oven. The blend of Greek oregano, extra virgin olive oil, and fresh garlic enhanced with a splash of lemon juice and sea salt...need I say more?! The flavors used are quite common in Greek cuisine, and is great year-round.

I wanted to be very thorough in illustrating how I prep my hen to be roasted, as the technique has been passed down from my lovely mother, and can be used on other birds as well. *Cough* *ThanksgivingTurkey* *Cough* Its easy to get a dry bird from how long it has to cook, as you want poultry to be cooked well and thoroughly, but our way will almost guarantee a tender, fully-cooked bird, LOADED in flavor.

The 2 key steps:

Step 1- the marinade

Step 2- get under it's skin...

Begin>>>>>>
The night before...

Cut the membrane under the skin, without tearing the skin, between the two breasts...

Mix up your marinade of oil and spices...

Don't forget to tuck those wings...

Use a couple of toothpicks to close the skin back. This is key for holding moisture!

Close those legs with some cooking twine.

 

Squeeze some lemon juice (for this recipe in particular). Cover, and let sit overnight in refrigerator.

 

 

The next day, roasted to perfection!

 

Check out that crispy, golden skin!

 

Prep time: 5 min + overnight marinating
Cook time: 1 hour, 45 min (for 4 lb chicken), until 165*F
Servings: 4
 
Ingredients

1 Chicken, whole, approx 4-4.5 lb
Juice of 1 lemon (1/8-1/4 C) 
1 Red Onion, cut into wedges For the marinade:
1/4 C Extra Virgin Olive Oil
2 Garlic Cloves, peeled and chopped
1 T sea salt
2 t Greek Oregano, dried
Black pepper to taste


Directions

(The evening before)-Wash and pat dry the chicken. Cut membrane under skin, dividing the breasts. Using hand, gently separate skin from muscle, forming a pocket. Mix ingredients for marinade in small.bowl, and pour 3/4 of mixture into the formed pocket. Massage in with hand. Apply the remainder of the marinade to outside of skin, using hands to spread the entirety of the bird. Pin the skin down with toothpicks to close, and tie the legs. Squeeze lemon juice over, cover with aluminum foil, and allow to marinade overnight in refrigerator.

Preheat oven to 425* F.

In roasting pan, place chicken and onion wedges. Cover with aluminum foil, and roast chicken for 60 minutes. Uncover, and continue roasting for remaining 45 minutes, or until 165*F.

Serve with a fresh salad or roasted veggies...or both!

Enjoy! OPA!

-Ashley