Greek roast chicken (made using a whole chicken) is an impressive yet easy meal, requiring minimal prep work and hands-on cooking time. A simple olive oil, lemon juice, and dried herb rub provides a pop of flavor while also ensuring perfectly crisp skin and juicy, tender meat. Serve it alongside roasted potatoes or a fresh Greek salad for a complete and satisfying meal.
Roasting a whole chicken might sound like a daunting task if you've never given it a try. I get it. You're dealing with the breast meat, thighs, wings, legs, and that scary-looking bag of giblets in the cavity.
Well, I'm here to tell you it's easier than you think, and this Greek roast chicken recipe is no exception!
Once you get the hang of it, whole roasted chicken becomes a back-pocket recipe you'll make for years to come. I rotate between this roasted Greek chicken and this garlic butter whole roasted chicken on a monthly basis!
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Why you'll love this recipe
- Easy - Simply season, roast, and rest.
- Versatile - The leftovers are perfect for sandwiches, soups, or salads, such as in my popular Dutch oven chicken noodle soup or Mediterranean chicken salad pitas.
- Budget-friendly - A whole chicken costs less per pound than buying individual cuts.
Ingredient notes
- Whole chicken - You'll have better results if you choose a whole chicken weighing 5 pounds or less. Larger birds can be trickier to cook evenly, often causing the breast meat and skin to overcook before the thighs and meat near the bone are finished.
- Lemon juice - Provides a bright, citrusy flavor, complementing the herbs and spices commonly found in Greek cuisine. And, of course, freshly squeezed is best.
- Herbs - I chose dried herbs over fresh ones because they're more convenient, and I always have them on hand. Ease and convenience are the name of the game these days!
*See the recipe card below for a detailed list of ingredients and measurements.
How to make roasted Greek chicken
Recipe rundown
- Make the Greek roast chicken marinade.
- Rub the marinade over the entire chicken.
- Roast the whole chicken until cooked through.
- Let rest, carve, serve, and enjoy!
Step-by-step instructions
Step 1: Combine the salt, seasonings, olive oil, and lemon juice in a small bowl to form a paste.
Step 2: Rub the paste all over the chicken, making sure to coat it evenly. For extra flavor, gently separate the skin from the breast and season the meat directly.
Step 3: Roast your chicken at 400°F for 45-60 minutes, or until the thickest part of the breast reaches at least 165°F. When finished, remove the chicken from the oven and let it rest for about 10 minutes before carving.
What to serve with Greek-style roast chicken?
To create a well-rounded meal, you'll want to serve Greek roast chicken with a starchy side, such as potatoes or rice, and a fresh veggie (this butternut squash and beetroot salad covers all your bases). Here are a few of my favorite options:
- Mashed Potatoes with Cottage Cheese
- Baked Potatoes (without foil)
- Roasted Asparagus and Brussels Sprouts
- Brown Sugar Honey Glazed Carrots
For a lighter option during the summer months, serve your roasted chicken with this Mediterranean cucumber and tomato salad.
Recipe testing notes
- Bigger isn't better when it comes to roasting a whole chicken. Larger chickens are hard to cook evenly, and the skin can burn before the meat is fully cooked. Although they come with a higher price tag, natural and organic whole chickens are often the better choice for roasting because they tend to be smaller in size.
- Should you tie the chicken? I rarely tie the legs together, so if you don't have butcher's twine on hand, don't worry about it. However, if you're looking for a polished presentation, then you'll want to tie the legs.
- Patting the outside of the chicken dry is the key to getting the Greek marinade to stick.
Storage notes
- Roasted chicken stays fresh in the fridge for up to four days. Only reheat what you need to ensure leftovers don't dry out.
- Reheat leftover chicken gently to avoid drying it out. Warm at 325°F covered in foil with a splash of water or broth in the bottom of your pan.
- Don’t toss the carcass! Use it to make homemade chicken stock by simmering it for a few hours with water, vegetables, and herbs. You can then use it to make my turkey and white bean soup or store the stock in the freezer to use at a later date.
Frequently asked questions
You can add heartier vegetables, such as carrots, potatoes, and onions, to the bottom of your roasting pan. Nestle them around the sides of the chicken and size up to a larger dish if needed. Keep an eye on the veggies and remove them early if needed to prevent them from overcooking and turning to mush.
Bone-in, skin-on chicken thighs are a great option. You may need to double the Greek marinade, depending on how many chicken thighs you're cooking.
Yes, feel free to stuff the chicken with onion, garlic, lemon, and fresh herbs, such as thyme, parsley, or oregano. You'll want to tie the legs together to hold everything in, and you may need to increase the cooking time slightly.
Other recipes to consider
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Greek Roast Chicken (Whole Roasted Chicken)
Greek roast chicken (made using a whole chicken) is an impressive yet easy meal, requiring minimal prep work and hands-on cooking time. A simple olive oil, lemon juice, and dried herb rub provides a pop of flavor while also ensuring perfectly crisp skin and juicy, tender meat. Serve it alongside roasted potatoes or a fresh Greek salad for a complete and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 5-pound whole chicken
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Remove the chicken from its packaging, discard the giblets, and pat it dry with paper towels.
- Let the chicken sit at room temperature for about 30 minutes. This helps to ensure even cooking.
- Preheat your oven to 400°F.
- Combine the olive oil, lemon juice, spices, salt, and pepper in a small bowl to form a paste.
- Use your fingers to coat the tops and sides of the chicken with the seasoning paste. For extra flavor, gently lift the skin from the breast and spread some paste underneath.
- Place the chicken in a roasting pan or large casserole dish. If there's extra space in the pan, feel free to add chopped vegetables like carrots and onions nestled around the chicken.
- Roast in the preheated oven for about 1 hour or until the thickest part of the breast reaches 165°F. Begin checking at 45 minutes, then continue monitoring every 15 minutes.
- Let the chicken rest for 10–15 minutes before carving to allow the juices to redistribute. Then, slice and serve with your roasted vegetables and favorite sides. Enjoy!
Notes
- Roasted chicken stays fresh in the fridge for up to four days. Only reheat what you need to ensure leftovers don't dry out.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts shown below are for a 5-pound chicken and are based on six servings.
Nutrition
- Serving Size: ⅙
- Calories: 676
- Sugar: 0.1 g
- Sodium: 490.7 mg
- Fat: 29.8 g
- Carbohydrates: 1.1 g
- Fiber: 0.4 g
- Protein: 94.7 g
- Cholesterol: 283.3 mg
Katie says
Whole roasted chicken is never a bad idea and this recipe was a winner!