Fire Roasted Chicken Recipe
Half-chicken roasted in garlic lemon sauce with fresh oregano, mashed potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Mashed Potatoes
Method
Preparing the Marinade
- 1
Mix Marinade Ingredients
In a mixing bowl, combine minced garlic, lemon juice, chopped fresh oregano, olive oil, salt, and black pepper. Whisk until well blended.
- 2
Marinate Chicken
Place the halved chicken in a resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Roasting the Chicken
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Roast Chicken
Remove the chicken from the marinade and place it skin side up in a roasting pan. Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Making the Mashed Potatoes
- 5
- 6
Mash Potatoes
Drain the cooked potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Use a potato masher or electric mixer to mash until smooth and creamy.
Serving
- 7
Plate the Dish
Once the chicken is done roasting, let it rest for 10 minutes. Serve the chicken halves alongside a generous scoop of mashed potatoes, garnishing with additional fresh oregano if desired.