March 2, 2010

Slow-roasted Greek Chicken

I've been wanting to roast chicken for a while now and have finally gotten around to it. We had this for dinner tonight and it yields very tender and juicy chicken. There are plenty of leftovers, too.  I found this over at fortheloveofcookingCheck her out! 

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Recipe by fortheloveofcooking
  • 1 4-5 lb chicken
  • Sea salt, to taste
  • Freshly cracked 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


  1. Preheat oven to 375 degrees.
  2. Clean and pat chicken dry.
  3. Squeeze 1/2 lemon on chicken and 1/2 inside chicken
  4. Sprinkle seasonings evenly on entire bird.
  5. Place onion and cloves of garlic inside cavity along with parsley and used lemon halves.
  6. Place on roasting tray in tinfoil-lined baking dish (for easy cleanup).
  7. Pace thermometer in thickest part of thigh, being careful to not touch bone.
  8. Roast uncovered for 20 minutes/lb of chicken.
  9. After half hour of roasting, baste chicken and repeat basting every 20 minutes.
  10. Remove from oven. Allow to sit for 20 minutes before carving.
  11. Carve and enjoy! Remember to save those bones for some homemade chicken stock!

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