It was another cold and rainy day and I was in the mood for comfort food so I decided to roast a chicken. I seasoned it with Greek flavors such as thyme, oregano, lemon pepper, and garlic. I stuffed the bird with lemon, onion, fresh parsley and loads of garlic cloves. It was tender, juicy and so delicious. I loved the flavors of this roasted chicken and plan to make it more often.Greek Roasted Chicken: Recipe and photos by For the Love of Cooking.net
- 1 4-5 lb free range chicken
- Sea salt, to taste
- Freshly cracked lemon pepper, to taste
- Oregano, to taste
- Thyme, to taste
- Garlic powder, to taste (not pictured)
- 1/2 sweet yellow onion, quartered
- 1 lemon
- 8 cloves of garlic
- Handful of fresh parsley
Preheat oven to 375 degrees. Clean chicken and pat dry. Squeeze half the lemon juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. I season the back first then flip it over and season the breast side. Place onion and garlic inside the cavity along with the parsley and used lemon halves.
Place chicken on a roasting tray in a tinfoil lined baking dish (for easier cleanup). Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 1 1/2 – 2 hours or until the meat thermometer reads 180 degrees. I start basting my bird after 1 hour and repeat every 15 minutes after that. The chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net