I have happily eaten my Greek-Style Roasted Chicken for days. Never tired of the several ways I enjoyed it. The. Whole. Bird. If you make this recipe on a weekend, you’ll be cruising on the cooking front for the week ahead.
In this post, I offer the recipe for the roast chicken and the “Day-After” Greek sandwich. In my next post, I’ll show you how I made a Greek-styled rice dish to enjoy with the hot-out-of-the-oven poultry.
GREEK-STYLE ROASTED CHICKEN/KOTOPOULO FOURNOU
Preheat Oven to 375 F Makes: 4 – 6 servings
- 1 — 3.5 lb/1.5 kg whole chicken (fryer)
- a pinch or two sea salt
- to taste ground black pepper
- 2 – 3 Tbsp/30 – 45 mL dried oregano
- 1 – 1.5 Tbsp/15 – 22.5 mL dried thyme
- to taste garlic powder
- 1 small onion, cut into 4 – 6 wedges
- 2 lemons, 1 quartered and 1 halved
- 5 cloves garlic, peeled
- handful roughly chopped parsley leaves
- several drizzles extra-virgin olive oil
1. Prepare the chicken for roasting, see here.
2. Sprinkle the cavity of the rinsed and dried chicken with some of the salt and pepper. Stuff it with the cloves of garlic, parsley leaves, quartered lemon and onion wedges. Skewer the cavities shut.
3. Sprinkle the exterior of the chicken with a bit of sea salt, lots of black pepper and garlic powder. Rub the seasonings into the skin. Evenly scatter the dried oregano and thyme (in a ratio of 2:1) over the skin and run them in, too. Squeeze the juice of the remaining 2 lemon halves over the exterior of the chicken and then drizzle all the skin with extra-virgin-olive oil.
4. Roast the chicken on a rack in a (oil-sprayed or foil-lined) roasting pan in a preheated 375 F oven, uncovered, for 1.5 – 1.75 hours. After an hour, baste the chicken every 15 minutes with any pan juices. Or squeeze more lemon juice or drizzle olive oil over to keep the skin from becoming too crisp or burnt.
5. Remove from the oven when a meat thermometer inserted in the thickest part of the thigh registers 180 F. Allow the chicken to rest for 10 minutes, tented with foil, on a carving board.
5. Carve and serve with Greek spinach rice (Spanakorizo), a crisp Greek salad or asparagus and some zesty Tzatziki sauce. I enjoyed my supper with a glass of flavourful Man Vintners’ Chardonnay 2011.
GREEK CHICKEN WRAP/SALAD
1. Start with the ‘bed’ of your choice — wheat tortilla, Greek pita or romaine lettuce.
2 A) If making a sandwich, slather some Tzatziki sauce over one side. Lay down a few romaine lettuce leaves, a layer of thinly sliced English cucumbers, a few slices of Greek-Style Roasted Chicken and 3 or 4 juicy cocktail tomatoes, halved. Roll and eat. Have a sturdy napkin or two nearby.
2 B) If making a salad, add sliced cucumbers, chunks of roast chicken, cherry or cocktail tomatoes, diced green pepper and a few slivers of red onion. Dress the salad with a Greek vinaigrette. Or thin left-over Tzatziki sauce with a bit of vegetable oil and lemon juice and drizzle over the salad just before serving.