Lemon-Garlic Roast Chicken
A whole chicken brined briefly with lemon, garlic, and oregano, then roasted until the skin is mahogany-crisp and the juices run clear — Mediterranean Sunday-lunch territory.
Cuisine: Mediterranean (Greece / Mediterranean coast) · Style: Grilled · Protein: Chicken · Total time: · Difficulty: medium · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 kg whole chicken
- 2 lemons (1 halved, 1 zested + juiced)
- 8 garlic cloves, smashed
- 2 tbsp olive oil
- 2 tbsp butter, softened
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 4 sprigs fresh thyme
- 500g baby potatoes, halved
- 1 red onion, quartered
Steps
- Preheat oven to 200°C. Pat the chicken completely dry with paper towels — dry skin is the secret to crispness.
- Mix softened butter with lemon zest, half the oregano, paprika, and salt. Rub all over and under the skin.
- Stuff the cavity with the halved lemon, smashed garlic, and thyme.
- Toss potatoes and onion with olive oil, salt, remaining oregano, and lemon juice. Spread in a roasting tray and place the chicken on top.
- Roast for 50-60 minutes, basting twice, until the juices run clear and the skin is deeply golden. A thigh probe should read 75°C.
- Rest the chicken under foil for 10 minutes before carving. Spoon the pan juices over the potatoes.
- Serve with a wedge of fresh lemon and a scatter of olives if you have them.