Greek Dutch Oven Chicken
User Reviews
5
Greek Dutch Oven Chicken
Description
The Greek Dutch Oven Chicken recipe features a whole chicken seasoned with a fragrant mix of lemon juice, zest, honey, and Mediterranean herbs including thyme, sage, and oregano. The chicken is rubbed thoroughly with this olive oil-based marinade and placed breast-side down over quartered Yukon gold potatoes tossed with olive oil, oregano, garlic cloves in skin, sea salt, and freshly ground pepper. Sprigs of rosemary and fresh thyme add further aromatic depth.
The preparation cooks the covered Dutch oven at 375°F, allowing the bird to roast tenderly while the potatoes absorb the chicken juices and herb oils, creating a cohesive, flavorful dish. The garlic cloves roast whole within the potatoes, mellowing their pungency and enriching the overall savory profile.
This dish can be served as a complete one-pot meal showcasing roasted chicken with a herbaceous, bright, and slightly sweet flavor from honey and lemon balanced against earthy potatoes. Its method encourages using simple ingredients in a straightforward yet effective way, bringing traditional Greek herb flavors to a classic roast.
The notes caution that nutritional information can vary depending on products used; no further specific storage or serving tips are provided.
Ingredients
- 4 lb chicken whole
- 1 lemon juiced and zested
- 2 tbsp honey
- 2 tbsp thyme leaves
- 2 tbsp sage chopped, leaves
- 2 tbsp oregano dry
- 1 tsp salt sea salt
- 1 tsp black pepper freshly ground
- 2-3 rosemary sprigs
- 2-3 fresh thyme sprigs
- 5 tbsp extra virgin olive oil
- oregano dry
The potatoes
- 1.5 lb potato skin-on, quartered, Yukon gold variety
- 2 tbsp olive oil
- 1 tbsp oregano dry
- 5-6 garlic unpeeled, whole cloves
- salt to taste, sea salt
- black pepper to taste, freshly ground
Instructions
- Preheat oven to 375 F
- In a bowl mix 4 tablespoons olive oil, the juice and zest of two lemons, 2 tablespoons of honey, 2 tablespoons of thyme leaves, 2 tablespoons chopped sage leaves, 2 tbsp dry oregano. Add 1 tsp sea salt and 1 tsp freshly ground pepper (or to taste) Mix well.
- Add the potatoes to the dutch oven. Sprinkle 2 tablespoons of olive oil all over. Sprinkle 1 tablespoon of oregano—season with sea salt and freshly ground pepper to taste. Tuck 5-6 whole cloves of garlic, unpeeled between potatoes.Mix potatoes and seasonings well.
- Dry the chicken well with paper towels. Rub the skin all over with the olive oil mix. Make sure you reach every nook and cranny. Truss the chicken legs with kitchen twine.
- Add the chicken breast side down on top of the potatoes. Tuck two-three rosemary sprigs and thyme sprigs between chicken and potatoes.
- Cover with lid and place dutch oven in the lowest rack of your oven. Cook for 30 minutes.
- Remove from oven, and turn chicken breast side facing up. Put the lid back on—Cook for 30 minutes.
- Remove the lid, and roast the chicken for another 30 minutes. Brush 1 tbsp olive oil on top of the chicken and sprinkle some dry oregano.For super crisp skin, set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).Insert a meat thermometer to the thickest part of the chicken thigh to ensure the temperature is at least 165F, and the chicken is ready.
- Let chicken rest for 20 minutes before slicing and serving.
Notes
- Nutritional values depend on ingredient variations, so verify based on the products you select.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 498mg | 21% |
| Potassium | 851mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 39mg | 43% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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