The Ultimate Roasted Chicken
I’ve had this recipe down for a while, but I forgot to post it. I successfully combined the recipes for Grilled Greek Chicken and The Pioneer Woman’s Roasted Chicken, to come up with the Ultimate Greek Roasted Chicken Recipe. It’s amazing.
Start the night before with a marinade. This requires a bit of work as the marinade only works if you remove the backbone from the chicken so it can lay flat, a technique called butterflying. It takes practice and a good pair of kitchen shears, but this YouTube video will give you an idea of what to do.
Put your chicken in a gallon-sized storage bag.
Prepare the marinade by mixing the following ingredients together:
1 cup whole-milk Greek yogurt
1 lemon, juice and zest
2 teaspoons ground cumin
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint leaves
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Pour the marinade into the storage bag with the chicken, making sure it’s completely coated. Refrigerate overnight.
The next day...
Set your oven to 450 and place a rack in the center of the oven. While it’s heating, remove the chicken from the bag and season both sides heavily with salt and black pepper. I use regular salt, not sea salt, as I find it to be—well—less salty.
Place the chicken on a roaster pan or on a wire rack set on a baking sheet. Roast uncovered for 45-50 minutes, or until the skin is browned and crackly.
Transfer to a carving board and loosely tent with foil. Allow it to rest for 10 minutes. Then let your man carve it…or you can carve it. It was always a guy thing to do in my house, so I never learned. hehehe
I’ve had this recipe down for a while, but I forgot to post it. I successfully combined the recipes for Grilled Greek Chicken and The Pioneer Woman’s Roasted Chicken, to come up with the Ultimate Greek Roasted Chicken Recipe. It’s amazing.
Start the night before with a marinade. This requires a bit of work as the marinade only works if you remove the backbone from the chicken so it can lay flat, a technique called butterflying. It takes practice and a good pair of kitchen shears, but this YouTube video will give you an idea of what to do.
Put your chicken in a gallon-sized storage bag.
Prepare the marinade by mixing the following ingredients together:
1 cup whole-milk Greek yogurt
1 lemon, juice and zest
2 teaspoons ground cumin
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint leaves
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Pour the marinade into the storage bag with the chicken, making sure it’s completely coated. Refrigerate overnight.
The next day...
Set your oven to 450 and place a rack in the center of the oven. While it’s heating, remove the chicken from the bag and season both sides heavily with salt and black pepper. I use regular salt, not sea salt, as I find it to be—well—less salty.
Place the chicken on a roaster pan or on a wire rack set on a baking sheet. Roast uncovered for 45-50 minutes, or until the skin is browned and crackly.
Transfer to a carving board and loosely tent with foil. Allow it to rest for 10 minutes. Then let your man carve it…or you can carve it. It was always a guy thing to do in my house, so I never learned. hehehe
It's really good. Point blank. If you're not feeling the Greek vibe, alternate spices. I tried a Jerk version that was equally amazing. The yogurt marinade does amazing things. You just gotta try it.
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