I’m am so excited about this new Greek Whole Roasted Chicken recipe.
So excited. Made it twice in less than a week just to be sure it was as amazing as I thought. It’s that amazing.
It starts with a punchy marinade of plain Greek yogurt, olive oil, lemon juice & zest, oregano, rosemary, Mrs. Dash garlic & herb seasoning, salt & pepper. The first time we made this dish we let it hang out in the marinade for a couple hours before roasting. It was delicious. In fact, that led us to make Lemon, Tortellini & Meatball Soup from the glorious homemade broth that followed.
The second time we made it, which was last night we planned ahead and marinated the chicken overnight to see if the flavors would build even more so. Oh my wow. It was amazing. I know I’ve said that, but I’m sooo excited.
You may notice the Greek Salad pictured in the background. It was the perfect side for our Greek Whole Roasted Chicken. I hope you’ll give this recipe a try and share your feedback.
All my best,
- 1 5-6 lb. whole chicken
- 1 cup Greek nonfat plain yogurt
- 1 Tbl. olive oil
- 1 Tbl. Mrs. Dash Garlic & Herb Seasoning
- 2 tsp. dried oregano
- ½ tsp. dried rosemary
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- juice & zest of one lemon
- Mix marinade ingredients together in a large bowl. Rinse chicken and pat dry with paper towels. Put chicken in bowl with marinade and coat completely. Cover with plastic wrap and refrigerate 4-24 hours (preferably overnight).
- Preheat oven to 425 degrees. Place chicken in roasting pan on a rack. Add a couple of cups of chicken broth (or even water) to the bottom of the pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it. Baste midway through cooking time.
- Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.
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