This Greek Roast Chicken is packed full of flavour with olive oil, oregano, lemons and onions. It’s a firm favourite in our house and not just on Sundays.
1 free range chicken, about 1.5kg
1 lemon, halved
50 ml olive oil
1 tablespoon dried oregano
ground black pepper
1/2 bunch of thyme
1/2 bunch of fresh parsley
2 onions, chopped
3-4 tomatoes, halved
Preheat oven to 190C/fan 170C/gas 5.
Place the chicken into the centre of a large roasting tin.
Squeeze half the lemon all over the bird, rubbing it onto the skin.
Pour 30 ml olive oil over the chicken and sprinkle with oregano, and season with plenty of salt and pepper.
Place the other half of the lemon into the cavity with the thyme and parsley.
Place the chopped onions around the bird and drizzle with more olive oil.
Pour water into one corner of the tray (not over the bird) to create the jus/ gravy until it reaches up to 2cm.
Place the chicken into the oven and after 20 minutes, turn the heat to 180C/fan 160C/ gas 4.
The chicken usually takes 1 1/2 hours to cook so halfway through (at around 45 minutes of cooking time) carefully turn the chicken over with the aid of two large metal spoons or similar, so it cooks on the other side as well. It should be golden brown on both sides. It may require topping up with more water and a little more olive oil on the bird so it remains moist.
At the 70 minute mark, place the tomatoes into the tray, drizzled with a little olive oil to cook. These do not take long so don’t require a lot of cooking time.
Rest the chicken for 15 minutes and remove the herbs and lemon from the cavity, retaining the jus, onions and tomatoes.
Buy my bestselling book in paperback or audio
My debut book is my guide to surviving and thriving at work and at home and offers insight into how to create a digital business or return to work with confidence.
Mumboss: The Honest Mum's Guide to Surviving and Thriving at Work and at Home (UK 2nd Edition)