|Prep Time||5 minutes|
|Cook Time||45 min|
- 3 1/2 lb whole chicken
- 2 lemons sliced into thin rounds
- 3/4 C garlic peeled
- 1 Tbsp dried oregano
- salt and pepper
- 1-2 pats of butter optional
- Preheat oven to 375 degrees / 190 c
- Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
- Generously salt and pepper chicken.
- Add to dutch oven and throw in rest of lemon and garlic.
- Sprinkle chicken with oregano.
- If you like extra crispy chicken skin, add a pat or two of butter to the top.
- Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
- Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
- Remove from pan, and carve!
Tips to Perfect Whole Roasted Greek Chicken
The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.
After that, just toss it in the pan and cook for about an hour and a half- and you’re done!
The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.
The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!
I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.
While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!