Whole Roasted Greek Chicken - Easy Weeknight Dinner

This whole roasted Greek chicken is such an easy marinade and makes for a banging weeknight dinner! Spatchcocked chicken rubbed with a gorgeous blend of fresh herbs, garlic, lemon, and Dijon mustard, roasted with lemon slices and potatoes until golden and crispy. Serve it all up with a fresh tomato, cucumber, and feta salad, and it'll be as if you're sitting in your favorite place in Greece!

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 55 minutes (40 mins covered + 15 mins uncovered)
• Total Time: 1 hour 10 minutes
• Serves: 4 people
• Difficulty: Easy
• Special Equipment: Roasting tray, kitchen scissors or sharp knife, blender

Spatchcocking (removing the backbone) helps the chicken cook faster and more evenly, and it means you get loads of crispy skin! The marinade is packed with Greek flavours, fresh oregano and thyme, loads of garlic, lemon, and a bit of Dijon mustard to help everything stick. Roasted with lemon slices and potatoes, it's a complete meal in one tray.

Why You'll Love This Recipe

• Easy herb marinade: Blend everything together in seconds
• One-tray meal: Chicken and potatoes cook together
• Ready in an hour: Perfect for busy weeknights
• Crispy skin: Spatchcocking creates maximum crispy surface area
• Greek flavors: Fresh herbs, lemon, and garlic transport you to Greece

Ingredients

For the Chicken:

• 1 whole chicken (about 1.5-2kg)
• 1 lemon, sliced into rounds
• 4-6 small potatoes, halved or quatered
• Salt and pepper, to season

For the Marinade:

• 4 cloves garlic
• 1 tablespoon fresh thyme leaves
• 2 heaped tablespoons fresh oregano leaves
• Zest of 1 lemon
• Juice of ½ lemon (about 2 tablespoons)
• 1 tablespoon Dijon mustard
• 4 tablespoons olive oil
• 1 teaspoon salt
• 4-8 grinds cracked black pepper

To Serve:

• Greek salad (tomatoes, cucumber, red onion, feta)
• Extra roasted potatoes if needed

Instructions

1. Make the marinade: Add all the marinade ingredients to a blender, garlic, thyme, oregano, lemon zest, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Blend until smooth and well combined.

2. Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Using kitchen scissors or a sharp knife, cut along both sides of the backbone to remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten it out.

3. Prepare the roasting tray: Lay the spatchcocked chicken flat in a large roasting tray. Arrange the lemon slices and halved potatoes around the chicken.

4. Season: Season the chicken and potatoes generously with salt and pepper.

5. Add the marinade: Pour the blended marinade all over the chicken, making sure to get it everywhere - underneath, on top, all over the skin. Rub it in with your hands to coat thoroughly. Make sure the potatoes get some too!

6. Cover and roast: Cover the tray tightly with foil. Roast in a preheated oven at 180°C (160°C fan/350°F/Gas Mark 4) for 40 minutes.

7. Uncover and crisp: Remove the foil and increase the oven temperature to 190°C (170°C fan/375°F/Gas Mark 5). Roast uncovered for another 15 minutes until the skin is golden and crispy and the chicken is cooked through.

8. Check it's cooked: Pierce the thickest part of the thigh with a knife, the juices should run clear, not pink. If you have a meat thermometer, it should read 75°C in the thickest part.

9. Rest: Let the chicken rest for 5-10 minutes before carving. This helps the juices redistribute.

10. Serve: Serve the chicken with the roasted potatoes, lemon slices, and a fresh Greek salad (tomatoes, cucumber, red onion, and feta). Transport yourself to Greece!

How to Spatchcock a Chicken

Don't be intimidated, it's easier than you think!

1. Place chicken breast-side down
2. Use kitchen scissors or a sharp knife
3. Cut along one side of the backbone from tail to neck
4. Cut along the other side to remove the backbone completely
5. Flip the chicken over
6. Press down firmly on the breastbone to flatten
7. You should hear a crack - that's the breastbone breaking (this is good!)

The chicken should now lie flat. Save the backbone for making stock!

Storage & Reheating

Refrigerator: Store leftover chicken and potatoes in an airtight container for up to 3 days.

Reheating: Reheat in a 180°C oven for 15-20 minutes until warmed through. The skin won't be as crispy but still delicious.

Meal prep: Great for meal prep! Use the leftover chicken in salads, wraps, or sandwiches throughout the week.

Freezing: Freeze cooked chicken (without potatoes) for up to 3 months. Defrost in the fridge overnight.

Variations

Different herbs: Use rosemary instead of thyme, or add fresh parsley

Spicy version: Add 1 teaspoon chilli flakes to the marinade

With vegetables: Add halved peppers, courgettes, or red onions to the tray

Garlic lovers: Double the garlic for extra punch

Honey drizzle: Drizzle honey over the chicken in the last 5 minutes for a sweet glaze

Frequently Asked Questions

Q: Can I use dried herbs instead of fresh? A: Fresh is much better for this recipe, but if you must use dried, use 1 teaspoon dried oregano and ½ teaspoon dried thyme.

Q: What if I don't want to spatchcock the chicken? A: You can roast it whole, but it'll take longer, about 1 hour 20 minutes total. The spatchcocking really helps it cook faster and more evenly.

Q: Can I marinate it ahead? A: Yes! Marinate the spatchcocked chicken for up to 24 hours in the fridge. Bring to room temperature before roasting.

Q: What if I don't have a blender? A: Finely chop the garlic and herbs, then mix everything together in a bowl. It won't be as smooth but will still taste great.

Q: Can I use chicken pieces instead? A: Absolutely! Use thighs, drumsticks, or breasts. Reduce cooking time to about 35-40 minutes total.

You Might Also Like

Yogurt Marinated Chicken Thighs - Another brilliant marinade that makes chicken incredibly tender!

Crispy Crunchy Air Fryer Chips - If you wanted some chippes instead!

Courgette, Feta & Chilli Salad - Perfect fresh salad to serve with this Greek chicken!

Enjoy!

Del x

This whole roasted Greek chicken is the perfect easy weeknight dinner! The herb marinade is so simple, just blend garlic, fresh oregano, thyme, lemon, and Dijon together. Spatchcock the chicken for faster, more even cooking, roast with lemon and potatoes, and you've got a complete meal that tastes like you're in Greece!