Greek Roasted Chicken

Roasted chicken has to be one of the most made recipes of all time. It's perfect on its own, added to soup or salad, as a sandwich. I could go on and on about the numerous recipes I make that include roasted chicken. I was just making some of my Greek version the other night and thought I'd share my recipe with you. It is so juicy and delicious and the skin crisps up and sends this chicken over the top. I know you'll love it!

Lady by the Bay - Greek Roasted Chicken Recipe

Here's how to make it:

1 whole chicken cut up
1/4 cup olive oil (I used garlic flavored olive oil)
Juice of one lemon
1 Tbsp. red wine vinegar
3 cloves garlic, minced
1/4 cup or so of chopped fresh parsley
1/4 cup or so of chopped fresh basil
A couple mint leaves, minced (You don't need a lot of this. It's quite potent.)
Kosher salt
Freshly ground black pepper

Preheat oven to 450 degrees

Rinse and thoroughly dry chicken pieces. Place on a rimmed baking sheet. Drizzle some olive oil all over chicken pieces and rub it all over each piece, thoroughly coating them. Generously sprinkle each piece with kosher salt and freshly ground black pepper. You want to cook the chicken skin side up so that as the skin renders the fat it runs down into the chicken to make it nice and juicy.

Bake for 30-35 minutes, or until a meat thermometer registers 165 degrees. Check the temperature at around 25 minutes. If it has reached its safe internal temperature, or is just about to, and isn't as brown as you'd like yet, put it under the broiler for a bit to darken the skin up. Be sure to check the temperature and not just go by the time. You don't want to overcook the chicken or it will become dry.

When the chicken is done, remove it from the pan and place it in a shallow dish. 

Add any remaining olive oil, the minced garlic, lemon juice, and vinegar to the hot pan. Scrape up any bits that were left behind from the chicken. You want to do this while the pan is hot so that the bits come up easily. Let this sit for a few minutes so that the garlic has a chance to release its flavor from the warmth of the pan. Pour the sauce you just made into a liquid measuring cup. Add the chopped herbs and stir together. Pour over the chicken. Allow the chicken to rest for about 10 minutes before serving.

I like to serve basmati rice, a Greek salad and naan when I make this chicken. The sauce is wonderful drizzled over the rice and the chicken just falls off the bone.

Lady by the Bay - Greek Roasted Chicken Recipe


Until next time...

Lady by the Bay


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