Cook once, enjoy it many times: leftover chicken can be tossed into a salad, soup or even a dip! Plus save the chicken bones so that they can be used to make chicken broth later.
Marinating the chicken: While marinating the chicken isn’t completely necessary, I highly recommend doing it for a minimum of 4 hours but ideally overnight to result in incredibly flavourful meat.
Prepare it in advance: spatchcock the chicken and leave it to marinate the day before, then you just need to put it on a tray to roast an hour before serving.
While I love spatchcocking a whole chicken to allow it to cook quick and evenly, you can also skip that step and simply roast it whole.
It’s fuss free! This is a no muss no fuss recipe that is practically foolproof.
It’s simple but garlicky with a lovely freshness from lemon.
The ingredients couldn’t be any more simple: this recipe uses the winning Greek combination of oregano, olive oil, lemon and lots of garlic.
Why you are going to love this Greek Roast Chicken: Mix with a spoon or whisk to make sure all is well-combined.
#Greek chicken marinade skin
A whole chicken (or you could use bone in skin on chicken thighs or breasts) Combine the Greek yogurt with garlic, spices, lemon juice and olive oil.
Oregano (I used dried but fresh also works).
This is a perfect quarantine recipe because all you need is a few ingredients which you likely already have in your pantry. It’s a light and fresh easy dinner that makes more than enough leftovers to enjoy throughout the week. During quarantine I have been making this regularly on Sunday nights and serving it with tzatziki and “couscous” Greek salad. It requires just 5 ingredients and results in a juicy roast chicken with a fresh lemon and garlicky flavour. I absolutely love the simplicity of this recipe. It’s a fuss free family friendly dish that just happens to be Paleo, Keto and Whole30. This Greek Roast Chicken is so simple and requires just a handful of ingredients but results in a juicy, flavourful chicken.