Timothy Woods
Published by Timothy Woods
Last Updated On: May 6, 2022

Every home cook needs a killer roast chicken recipe. Serve it with crusty bread and a salad for a nutritious and comforting mid-week dinner. Or pop one in the oven and whip up an array of sides for a long and lazy Sunday lunch or a dinner party.

Summary of the Key Findings

  • It is packed with classic Greek flavors like oregano, garlic, thyme, and olive oil. 
  • The generous lashing of butter is what takes this roast chicken to the next level, adding a golden crispiness to the skin.
  • Not only does this Greek Style Crispy Roasted Chicken taste amazing, but you will love the aroma of all the herbs infusing in the oven.
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: approximately 75 minutes
  • Servings: 4

Ingredients

ingredients and raw chicken
  • Lemon cut into small pieces
  • A few sprigs of fresh thyme
  • A few springs of fresh rosemary
  • 5 cloves garlic, crushed
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • String or kitchen twine
  • Salt and pepper
  • 5 tbsp freshly squeezed lemon juice
  • 1 whole chicken (approximately 45 – 65 ounces)
  • ½ a  cup melted butter (plus extra for basting)

Instructions

chicken in an oven
  1. Remove giblets, if included, but leave on the skin. Rinse the chicken well. Pat dry with a paper towel.
  2. Stuff the chicken with lemon pieces and sprigs of fresh thyme and rosemary.
  3. In a bowl, make a marinade by mixing ½ a cup of melted butter with crushed garlic, oregano, thyme, and lemon juice. Pour in the lemon juice a little bit at a time and whisk quickly to avoid the marinade curdling.
  4. Slowly pull the skin away from the chicken meat. Using your fingers, place the marinade between the skin and the chicken meat and spread evenly so that the entire chicken is coated.
  5. If there is any of the marinade remaining, pour it into the inside of the chicken cavity.
  6. Tie the legs together with string or kitchen twine and tuck the wings underneath the chicken.
  7. Baste the outside of the chicken generously with butter. Sprinkle with salt and pepper.
  8. Optional – cover the chicken and leave it in the fridge for a few hours or overnight. Ensure you take the chicken out of the fridge at least 15 minutes before popping it in the oven so that it gets to room temperature.
  9. To cook, preheat oven to 450 F
  10. Place foil in a large roasting pan. Arrange the chicken in the foiled pan with the breast side facing down and tuck the wings under. Put the pan on the lowest shelf of the oven and allow to roast for 25 minutes.
  11. Take the pan out of the oven. Turn the chicken over, placing it in the pan breast-side up. Baste with pan juices or brush with more melted butter.
  12. Put the roasting pan back into the oven and roast for between 15 – 25 minutes, depending on the size of the chicken. (You will know it’s done when an instant-read thermometer pushed into the thickest part of the breast reads 135 degrees.)
  13. Increase the oven temperature up to 500 F and continue to roast until the skin of the chicken turns crispy and a golden brown color, approximately 15 minutes.
  14. Remove the roasting pan from the oven and place the chicken on a cutting board. Allow the chicken to rest, uncovered for 20 minutes before carving. Serve immediately.

Notes And Tips

female cook giving thumbs up

If you don’t have dried oregano and thyme, you can substitute these for dried mixed herbs or finely chopped fresh herbs.

Ensure chicken is at room temperature before roasting so that it cooks evenly.

To get the crispiest chicken skin, make sure that you pat the chicken after washing so that it is completely dry.

Give the chicken at least 15 minutes to rest after taking it out of the oven. Doing this will give you tender and juicy pieces of chicken.

How Do You Make Chicken Skin Crispy?

whole chicken

The less water that is on the skin, the crispier it will get when roasted in the oven.

Once marinated and basted, pull the skin tightly over the chicken. Smooth the skin out so that there are no folds or flaps and so that it is spread evenly over the chicken.

Roast chicken in the oven uncovered to allow the skin to get crisp. If the chicken skin starts to get dark before the meat is cooked, make a tent with the foil to cover the chicken partly.

For the crispest skin, roast the chicken on high. Move the roasting pan to the middle or top shelf of the oven for the last 10 – 15 minutes of cooking time. Basting the chicken at regular intervals while it roasts with either pan juices or butter will help crisp the skin even more.

What To Serve With Greek Style Crispy Roasted Chicken?

bowl of roasted chicken

If you are serving this Roasted Chicken at a dinner party or Sunday lunch, serve it with a few sides. Here are some ideas:

  • Lemon Potato Fries
  • Roasted carrots
  • Buttery garlic green beans
  • Herb Crusted Asparagus
  • Pan-fried buttery garlic potatoes
  • Roasted beetroot
  • Warm potato salad
  • Roasted baby carrots and parsnips
  • Roasted sweet potatoes
  • Roasted Broccoli and Cauliflower with olive oil and garlic

Related Articles:

How To Ensure Chicken Is Tender And Moist?

This recipe calls for very high heat to get that delicious crispy skin. Unfortunately, high heat can dry out the chicken meat. To prevent this, extra moisture needs to be added to the chicken.

Coating the chicken with generous dollops of butter will help. Stuffing the chicken with lemon pieces will add flavor and add moistness to the chicken meat as well.

Basting the outside of the chicken will also help lock in moisture and ensure the chicken is tender.

To prevent these pieces from drying out, you may need to cover the chicken breasts with foil during the last 20 – 30 minutes of cooking time.

Depending on the size of your chicken, you may decide to cover the entire pan with foil while roasting and remove it during the last 30 minutes of cooking time.

One more thing to remember is to ensure the quality of your chicken. ButcherBox, a meat delivery service company, offers organic free-range chickens that make a big difference in flavor against the "industrial" type of meat.

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