Greek Roast Chicken
A flavorful Greek roast chicken infused with lemon, butter, and aromatic spices, served with rice and currants for a hearty Mediterranean-inspired meal.
Ingredients
Instructions
- Rub the chicken inside and out with the cut surface of the lemon.
- Rub outside with two tablespoons softened butter.
- Place the chicken on a rack in a roasting dish and bake in a 375°F oven for half an hour per pound.
- Remove the chicken from the oven and keep warm.
Tips & Substitutions
For extra flavor, consider marinating the chicken in a mixture of lemon juice, garlic, and herbs for a few hours before cooking. If you don't have currants, raisins or chopped dried apricots can be good substitutes. To achieve crispy skin, ensure the chicken is dry before rubbing with butter. Using a roasting rack helps air circulate, promoting even cooking.
Serving Suggestions
Serve the Greek roast chicken alongside a fresh Greek salad or roasted vegetables for a complete meal. The rice cooked in chicken stock pairs beautifully with the chicken, absorbing all the flavors. You can also serve it with tzatziki sauce or warm pita bread for a Mediterranean flair.
Storage & Reheating
Leftover Greek roast chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 20-25 minutes. For best results, cover the chicken with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Roast Chicken contains roughly 216 calories, with 6g protein, 33g carbohydrates, and 8g fat. It is an excellent source of vitamin C (170% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2115mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, this recipe can be adapted for other meats like turkey or even a whole roast duck. Adjust cooking times accordingly, as larger birds will need more time to cook through. Ensure the internal temperature reaches 165°F for safe consumption.
What can I do if I don't have chicken stock?
If you don't have chicken stock, you can use vegetable stock or even water with a bouillon cube for flavor. This will still provide a delicious base for the rice. Alternatively, consider making a simple homemade stock with leftover bones and vegetables.
How do I know when the chicken is done cooking?
To ensure your chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the thigh. Additionally, the juices should run clear when the chicken is pierced. If using a smaller bird, check earlier to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).