Greek Roast Chicken with Lemon and Dried Herbs

Greek roast chicken (made using a whole chicken) is an impressive yet easy meal, requiring minimal prep work and very little hands-on cooking time.

If roasting a whole chicken sounds intimidating, you're not alone. I used to feel the same way. You're dealing with the breast meat, thighs, wings, legs, and that mysterious-looking bag of giblets in the cavity. It can seem like a lot.

But once I tried it, I realized how simple (and satisfying) it actually is. Now, whole roasted chicken is a back-pocket recipe I make nearly every month. This Greek version and my garlic butter whole roasted chicken are regulars at our house, and I think you'll love them just as much as we do!

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.

Recipe Instructions with Photos

Quick Rundown

1. Make the Greek roast chicken marinade.
2. Rub the marinade over the entire chicken.
3. Roast the whole chicken until cooked through.
4. 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.

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.

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