Greek Roasted Chicken Recipe
Make Greek Roasted Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Rub
Vegetables & Roasting Pan
Finishing & Garnish
Method
Marinade / Rub
- 1
Prep garlic and marinade
Peel and mince the garlic cloves finely or smash them with a microplane. In a medium bowl, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, minced garlic, 2 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and the optional 1 tablespoon chopped fresh oregano until well combined.
- 2
Marinate chicken
Pat the chicken pieces dry with paper towels. Place them in a large bowl or a resealable plastic bag. Pour about two-thirds of the marinade over the chicken, reserving the remaining third for basting and vegetables. Rub the marinade thoroughly under the skin where possible and all over the surface. Cover and refrigerate for at least 1 hour, preferably 4–8 hours; for best flavor, marinate up to overnight. If time is limited, bring chicken to room temperature for 20–30 minutes before roasting.
Vegetables & Roasting
- 3
Preheat oven and prepare pan
Preheat the oven to 425°F (220°C). Choose a large rimmed baking sheet or shallow roasting pan so pieces sit in a single layer with space between them.
- 4
Toss vegetables
In a bowl, combine the halved potatoes, red onion wedges, bell pepper pieces, 2 tablespoons olive oil (for vegetables), 1 teaspoon dried rosemary (or a few fresh sprigs tucked in the pan), 3/4 teaspoon salt, 1/2 teaspoon black pepper and the reserved third of the marinade. Toss until evenly coated.
- 5
- 6
Roast
Roast in the preheated oven for 35–45 minutes, depending on piece size. After the first 20 minutes, baste the chicken with any pan juices and rotate the pan for even browning. If chicken skin is not crisping, switch to the oven's broil setting for the last 2–3 minutes, watching closely to avoid burning. The chicken is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C) and the juices run clear. Potatoes should be tender and browned.
Finishing & Garnish
- 7
Add tomatoes and olives
About 8–10 minutes before the end of roasting (or as soon as chicken is nearly cooked), scatter the cherry tomatoes and kalamata olives around the pan so they warm and soften but don't become mushy.
- 8
Rest and finish
Remove the pan from the oven and transfer chicken and vegetables to a serving platter, or leave in the pan for a rustic presentation. Let the chicken rest 5–7 minutes. Drizzle the reserved small amount of extra-virgin olive oil over the dish, sprinkle with 1/4 cup crumbled feta and chopped parsley, and garnish with the roasted lemon slices.
- 9
Serve
Serve warm with crusty bread or a simple Greek salad on the side. Spoon pan juices over the chicken and vegetables when plating.