Introduction

This roast souvlaki-spiced chicken is a flavorful and comforting dish perfect for a family dinner. Infused with zesty lemon, fragrant herbs, and warm spices, it offers tender meat paired with roasted baby potatoes and onions. It’s a simple yet impressive meal that fills the kitchen with inviting aromas.

A white oval plate holds a whole roasted chicken with golden-brown crispy skin sitting in the center. Around the chicken, there are small roasted yellow potatoes, caramelized onion wedges with purple tones, and sprigs of rosemary. Two halves of grilled lemon with char marks are placed near the top and bottom edges of the chicken. A carving fork and knife with white handles rest diagonally on the left side of the plate. The plate is on a white marbled surface and a glass with a light golden drink sits near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lemons, 1 zested and juiced, 1 cut in half

4 garlic cloves, crushed

2 tsp dried oregano

1 ½ tsp sweet smoked paprika

Pinch of ground cinnamon

50ml olive oil

1 whole chicken, around 1.8kg

2 red onions, thickly sliced

2 thick sprigs rosemary

750g baby potatoes, halved if large

2 tsp flaky sea salt

Black pepper, to taste

100ml water

Instructions

Step 1: In a bowl, combine the lemon zest and juice, crushed garlic, dried oregano, smoked paprika, ground cinnamon, olive oil, 2 teaspoons flaky sea salt, and plenty of black pepper. Mix well to create the marinade.

Step 2: Place the whole chicken in a large roasting tin and remove any string. Put the halved lemon inside the chicken cavity. Slather the marinade evenly over the chicken. Cover loosely and marinate in the fridge, uncovered, for at least 3 hours or up to 24 hours.

Step 3: Remove the chicken from the fridge an hour before cooking to allow it to come to room temperature. Preheat the oven to 160°C (140°C fan, gas mark 3).

Step 4: Take the chicken out of the roasting tin and spread the sliced red onions, rosemary sprigs, and baby potatoes evenly in the tin. Pour in 100ml of water, then place the chicken back on top.

Step 5: Roast the chicken and vegetables for 2 to 2 ½ hours until the chicken is cooked through, with browned, tender skin and meat that falls apart easily.

Step 6: Remove the chicken from the oven and let it rest for 30 minutes. Meanwhile, carefully pour the excess roasting juices into a jug, keeping the potatoes warm in a low oven.

Step 7: Skim any fat from the top of the roasting juices, warm the juices in a saucepan, and drizzle over the carved chicken, potatoes, and onions before serving.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to penetrate deeply.

Substitute sweet smoked paprika with regular paprika if preferred; you can add a pinch of chili powder for heat.

Add a handful of cherry tomatoes or bell peppers to the roasting tin for a colorful vegetable side.

If baby potatoes are unavailable, use small new potatoes, cutting them to similar sizes for even roasting.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, chicken thighs or drumsticks work well with this marinade. Adjust the cooking time to about 35-45 minutes or until the meat is cooked through and juices run clear.

What can I serve with roast souvlaki-spiced chicken?

This chicken pairs beautifully with a crisp green salad, tzatziki sauce, or warm pita bread to make a full Mediterranean-inspired meal.