The Easiest Greek Roast Chicken Recipe
User Reviews
3.8
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Servings
4 servings
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Calories
908 kcal
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Course
Main Course
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Cuisine
Greek
The Easiest Greek Roast Chicken Recipe
Description
The recipe uses chicken cut into four parts combined with peeled potato wedges and chopped garlic cloves. A mustard mixture is prepared by whisking together olive oil, mustard powder, sweet paprika, lemon juice, and dried oregano, which is rubbed generously over the chicken and potatoes. Salt and pepper season the dish before roasting.
The chicken and potatoes are baked at a high temperature to develop a golden exterior. Water is added to the pan to a depth of about 2cm, ensuring the bottom surface remains covered during roasting, preventing the sauce from thickening excessively or burning. The chicken is flipped twice during cooking to promote even browning and cooking through.
This roast pairs well with Greek salad and Tzatziki sauce, complementing the spices and providing contrasting freshness. The method provides a robustly flavored, tender roast with aromatic herb and mustard notes.
Using a generous amount of water in the pan during roasting keeps the cooking environment moist and the sauce from burning. A rectangular roasting pan approximately 15 inches in size is recommended.
Ingredients
For The Chicken:
- 2 kg / 4 pound chicken cut into 4 parts
- 5 medium-sized potato peeled & cut into wedges
- 4 garlic chopped, cloves
For The Mustard Mixture:
- 8 tablespoons olive oil
- 3 tablespoons mustard powder
- 1 tablespoons paprika sweet
- ½ lemon juiced
- 2 tablespoons dried oregano Greek
Instructions
For The Mustard Mixture:
- Add all of the ingredients for the mustard mixture in a small bowl and whisk together until fully combined. Set aside.
For The Chicken:
- Preheat oven to 220°C / 428°F.
- In a large pan add the chicken parts (with skin facing upwards) and the potatoes.
- Pour the mustard mixture and rub it all over the chicken and potatoes.
- Season with salt and pepper. Toss the chopped garlic here and there. Add enough water in the pan to cover by 2cm (1-inch).
- Bake for about 30 minutes or until the chicken gets a dip golden brown color, flip the chicken parts and bake for 30 minutes more. NOTE: Throughout baking make sure there is always enough water in the pan to cover all of its bottom surface so the sauce won't thicken too much and burn.
- Flip chicken parts one final time and cook for 10 minutes more.
- Remove from oven and serve with some Greek salad and Tzatziki.
Notes
- A 15-inch rectangular roasting pan is recommended for even cooking.
- Keep water at the bottom of the pan during roasting to avoid sauce burning and ensure moisture.
- Serve with Greek salad and Tzatziki for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Calories | 908kcal | 45% |
| Carbohydrates | 42g | 14% |
| Protein | 51g | 102% |
| Fat | 60g | 92% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 184mg | 8% |
| Potassium | 1471mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 1247IU | 25% |
| Vitamin C | 47mg | 52% |
| Calcium | 115mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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