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Greek Lemon Roasted Chicken

Greek Lemon Roasted Chicken

Greek Lemon Roasted Chicken | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Perfectly crisp and juicy, this lemon and oregano roasted chicken tastes like a Greek-style, rotisserie chicken straight from your oven!

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Yields4 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 1 whole chicken, about 4 lbs
 4 lemons, halved
Brine
 ¼ cup sea salt
 3 bay leaves, divided
 15 whole peppercorns
Rub
 1 tsp dried oregano
 ½ tsp turmeric
 ½ tsp garlic powder
 ¼ tsp freshly ground pepper
 2 tbsp extra virgin olive oil

Brine the Chicken
1

In a large pot, combine 1 gallon of water and the ingredients for the brine. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool completely.

2

Submerge the chicken in the cooled brine and refrigerate for at least 12 hours or up to 2 days.

Prep the Chicken
3

Preheat oven to 375°F.

4

Combine the oregano, turmeric, garlic powder, and pepper in a small bowl.

5

Drain the chicken well and pat dry. Season the cavity of the chicken with a bit of the rub then stuff with 2 lemon halves and 1 bay leaf.

6

Truss the chicken and rub the outside of the bird with the olive oil. Season with the remaining rub.

Bake the Chicken
7

Place the chicken in a baking dish just large enough to hold it. (Do not place it on a rack.)

8

Roast the chicken for 1 hour then remove from the oven, squeeze 2 lemon halves over the bird, and paste with the pan juices.

9

Return to the oven for another 30-40 minutes, basting every 10 minutes. The chicken is done when the legs feel loose where they attach to the breast.

10

Remove from the oven and pour the pan juices into a Pyrex cup. Let the chicken and juices rest for at least 15 minutes.

11

Skim the fat from the top of the juices. Carve the bird and arrange on a serving platter. Pour the pan juices over the meat and squeeze the lemon halves from the cavity over the top. Serve and enjoy!

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Ingredients

 1 whole chicken, about 4 lbs
 4 lemons, halved
Brine
 ¼ cup sea salt
 3 bay leaves, divided
 15 whole peppercorns
Rub
 1 tsp dried oregano
 ½ tsp turmeric
 ½ tsp garlic powder
 ¼ tsp freshly ground pepper
 2 tbsp extra virgin olive oil

Directions

Brine the Chicken
1

In a large pot, combine 1 gallon of water and the ingredients for the brine. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool completely.

2

Submerge the chicken in the cooled brine and refrigerate for at least 12 hours or up to 2 days.

Prep the Chicken
3

Preheat oven to 375°F.

4

Combine the oregano, turmeric, garlic powder, and pepper in a small bowl.

5

Drain the chicken well and pat dry. Season the cavity of the chicken with a bit of the rub then stuff with 2 lemon halves and 1 bay leaf.

6

Truss the chicken and rub the outside of the bird with the olive oil. Season with the remaining rub.

Bake the Chicken
7

Place the chicken in a baking dish just large enough to hold it. (Do not place it on a rack.)

8

Roast the chicken for 1 hour then remove from the oven, squeeze 2 lemon halves over the bird, and paste with the pan juices.

9

Return to the oven for another 30-40 minutes, basting every 10 minutes. The chicken is done when the legs feel loose where they attach to the breast.

10

Remove from the oven and pour the pan juices into a Pyrex cup. Let the chicken and juices rest for at least 15 minutes.

11

Skim the fat from the top of the juices. Carve the bird and arrange on a serving platter. Pour the pan juices over the meat and squeeze the lemon halves from the cavity over the top. Serve and enjoy!

Greek Lemon Roasted Chicken

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