Want to make an awesome roast dinner with little to no effort? This chicken is so flavourful and it melts in your mouth. This Greek Roast Chicken recipe is a keeper.
One of the most important thing about this recipe is marinating the chicken, the longer you marinate the chicken the juicier it will be.
In this recipe we pre-cook our potatoes. By cooking our potatoes in the pan before roasting, we achieve a beautiful golden colour and a melt in the mouth spud.
To make the perfect Greek Roast Chicken, make sure your chicken has the skin and the bone still on. This way the chicken stays nice and juicy. It would be best to buy a full chicken and cut it into pieces. If you can’t cut the chicken, just buy chicken thighs with the bone still in.
Greek Roast Chicken with Lemon and Thyme
- 5 chicken thighs with the bone
- 12 baby potatoes
- Salt & pepper
- 2 tbsp Olive oil
- Fresh Thyme
- 3 large cloves of garlic
- 1 chicken bouillon cube
- 1 teaspoon dry oregano
- Zest from 2 lemons
- Juice from 2 lemons
- 50 g extra virgin Greek olive oil
- 200 ml water
- Fresh Thyme to taste
- 1 tbsp honey
- 2 tbsp mustard
- In a food processor, add all the marinade ingredients and blitz until the garlic and the lemon rind break down.
- Place the chicken into a large bowl and pour the marinade over the chicken, leave to marinate over night or at least 3hrs.
- Preheat the oven to 200°c.
- Wash and cut the potatoes into quarter wedges. Season with salt & pepper and fresh thyme.
- In a pan add the olive oil and half cook the potatoes. Once the potatoes have gotten a nice golden colour, remove from the heat.
- In a large baking tray, add the chicken and the potatoes. Keep the leftover marinade, as we will baste our chicken while it’s roasting.
- Cover the tray with aluminum foil and cook for 45 minutes. Remove the foil after the 45 minutes and pour some marinade over the chicken. Afterwards cook for another 30 minutes.
- Garnish with some fresh thyme and serve with some greek feta cheese or greek yogurt.