Juicy Greek Roast Chicken with Garlic and Herb Butter

User Reviews

5.0

69 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    1 hr 15 mins

  • Total Time

    1 hr 50 mins

  • Servings

    6 servings

  • Calories

    426 kcal

  • Course

    Main Course

  • Cuisine

    Greek

Juicy Greek Roast Chicken with Garlic and Herb Butter

Damien Carter
Report

This simple, juicy roast chicken, with a crispy skin to boot, embodies all the familiar flavours of Greece. Infused with the classic combination of oregano and fresh, zesty lemon, it brings the essence of the sunny Mediterranean right to your table.

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

For the chicken

  • 1 large, whole chicken circa 1.9kg/4.5lb
  • 1 large onion, quartered no need to peel, just remove the dry outermost layer of skin
  • 1 whole garlic head, halved horizontally
  • 1 lemon, halved
  • small handful of thyme or rosemary sprigs
  • large pinch of coarse sea salt or to taste
  • freshly ground black pepper to taste

For the compound butter

  • 110 grams ( 1 x US stick) unsalted butter, softened
  • 4 teaspoons garlic paste or chopped, fresh garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon fresh thyme, chopped or rosemary, or their dried counterparts
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
Add to Shopping List

Instructions

  1. Take the chicken out of the fridge approximately 30 minutes before you begin to allow it to come up to room temperature.
  2. Make a note of the weight of the chicken. You will need this to calculate the cooking time.
  3. To make the compound butter for the stuffing, add the softened butter, garlic paste (or chopped garlic), dried oregano, chopped thyme, coarse sea salt and black pepper to a bowl.
  4. Using a fork, squash and mix all the ingredients together until thoroughly combined. Set aside.
  5. In a large roasting dish, arrange the quartered onions and halved garlic heads to create a 'bed' for the chicken. See note 1
  6. Preheat the oven to 220C/430F.
  7. Remove the chicken from its packaging and place it on a layer of kitchen paper. Gently pat the entire bird bone dry with another piece of paper towel.This step is crucial to ensure a crispy skin.
  8. To make it easier to put the butter under the skin, loosen the skin from the bird first. Use a big spoon or spatula to gently slide between the flesh and the skin, separating it as you work your way around the top half of its body. Just be careful not to tear the skin in the process.
  9. Do the same for the legs. You should be able to find an entry point near the loose skin around the cavity entrance of the chicken.See note 2
  10. Set aside approximately a quarter of the compound butter. This reserved portion will be used for the outside of the chicken.
  11. From the remaining butter, pinch off about two teaspoons worth of compound butter with your fingers.
  12. Gently push the dollop of butter underneath the skin, moving it up towards the top of the chicken breasts. Follow with more dollops of butter until you've placed a few across the largest surface area of the chicken.
  13. Press down on the outside surface of the skin to gently massage the butter underneath, flattening and spreading it out slightly.
  14. Follow the same process for the chicken legs, pushing the butter in and then gently massaging it from the outside to spread it out more.
  15. Briefly microwave the butter you set aside earlier until it becomes a bit runnier. Evenly pour it over the outside of the chicken.
  16. Use your hands to spread the butter around the chicken's body, thighs and legs (Ignore the underside of the chicken).
  17. Slice the lemon in half and stuff one half inside the chicken's cavity.
  18. Follow the lemon with a few sprigs of thyme or rosemary, pushing them up into the cavity.
  19. Optional: Truss the chicken's legs together with a piece of butcher's string. See note 3
  20. Take a generous pinch of coarse sea salt and sprinkle it across the chicken. We've found that a three-finger-and-thumb pinch is just the right amount.
  21. Transfer the chicken onto its onion and garlic trivet. Feel free to add more fresh herbs below the chicken if you wish.
  22. With the remaining half of the lemon, squeeze a small amount of juice across the chicken, followed by freshly ground black pepper.See note 4
  23. Cook the chicken for 10 minutes at 220C/430F then turn the heat down to 180C/356F. Then, cook it for 20 minutes per every pound (450g) of chicken. Check that the juices from the chicken are running clear before removing it from the oven. See note 5
  24. Allow the chicken to rest for 15 minutes before slicing. Do not cover the chicken at this point because any steam trapped inside foil will soften the crispy skin.

Notes

  • Note 1: Flattening both sides of the onions not only ensures they sit securely on the roasting dish but also provides a level surface for the chicken to rest on.
  • Note 1
  • : Flattening both sides of the onions not only ensures they sit securely on the roasting dish but also provides a level surface for the chicken to rest on.
  • Note 2: You don't need to loosen the skin on the underside of the chicken.
  • Note 2:
  • You don't need to loosen the skin on the underside of the chicken.
  • Note 3: Trussing helps the chicken cook more evenly. By securing the legs together, you create a more compact shape, allowing for uniform cooking of both the breast and thigh meat.
  • Note 3
  • : Trussing helps the chicken cook more evenly. By securing the legs together, you create a more compact shape, allowing for uniform cooking of both the breast and thigh meat.
  • Note 4: Avoid drenching the chicken with the lemon juice. Keep the liquid to a bare minimum to ensure a crispy skin.
  • Note 4:
  • Avoid drenching the chicken with the lemon juice. Keep the liquid to a bare minimum to ensure a crispy skin.
  • Note 5: For example, a 1.9kg (4.2 lb) chicken will cook for 10 min at the higher heat and a further 84 minutes at the lower heat (1900g/450g = 4.2 x 20 minutes = 84 minutes).
  • Note 5
  • : For example, a 1.9kg (4.2 lb) chicken will cook for 10 min at the higher heat and a further 84 minutes at the lower heat (1900g/450g = 4.2 x 20 minutes = 84 minutes).

Nutrition Information

Show Details
Calories 426kcal (21%) Carbohydrates 5g (2%) Protein 25g (50%) Fat 34g (52%) Saturated Fat 15g (75%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 135mg (45%) Sodium 486mg (20%) Potassium 327mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 672IU (13%) Vitamin C 15mg (17%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories 426kcal 21%
Carbohydrates 5g 2%
Protein 25g 50%
Fat 34g 52%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 135mg 45%
Sodium 486mg 20%
Potassium 327mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 672IU 13%
Vitamin C 15mg 17%
Calcium 50mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

69 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

Greek
0.0 (0 reviews)

One Pan Greek Roast Chicken and Roast Potatoes

Greek
5.0 (15 reviews)

Juicy Roasted Greek Meatballs – Keftedakia

Mediterranean, Greek
5.0 (9 reviews)

Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro

Greek
4.9 (210 reviews)

The Easiest Greek Roast Chicken Recipe

Greek
3.8 (78 reviews)

Greek Style Roasted Lemon and Garlic Chicken with Potatoes and Carrots

Mediterranean, Greek
5.0 (3 reviews)

Garlic and Herb Stuffed Boneless Leg of Lamb

Greek
4.5 (6 reviews)

Juicy Lamb Meatballs

Mediterranean, Greek
5.0 (15 reviews)

Greek Beef Recipe - STOVE TOP POT ROAST (with lemon gravy)

Greek
3.9 (93 reviews)

Authentic Greek Roast Lamb

Mediterranean, Greek
5.0 (15 reviews)

Greek Roast Leg of Lamb with Baked Potatoes

Greek
4.9 (363 reviews)

Greek Garlic Chicken with Lemon and Oregano

Greek
4.1 (111 reviews)

15-Minute Fresh Roast Sardine Recipe With Garlic, Olive Oil And Oregano

Greek
4.5 (54 reviews)

Herb Butter Christmas Turkey

Greek
5.0 (3 reviews)

15-Minute Chopped Greek Salad with Greek Vinaigrette

Greek
5.0 (6 reviews)

Greek Soutzoukakia (Greek Meatballs in Tomato Sauce)

Greek
5.0 (15 reviews)