Description
This roast souvlaki-spiced chicken is a deliciously aromatic and tender dish infused with Mediterranean flavors. Marinated in a vibrant mix of lemon, garlic, oregano, smoked paprika, and cinnamon, the whole chicken is slow-roasted until perfectly golden and juicy. Served alongside rosemary-scented potatoes and sweet roasted red onions, this meal offers a comforting and flavorful experience reminiscent of Greek street food.
Ingredients
Scale
Chicken and Marinade
- 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 tsp flaky sea salt
- Black pepper, to taste
Roasting Accompaniments
- 2 red onions, thickly sliced
- 2 thick sprigs rosemary
- 750g baby potatoes, halved if large
- 100ml water
Instructions
- Prepare the Marinade: In a bowl, combine the lemon zest and juice from one lemon, crushed garlic, dried oregano, sweet smoked paprika, ground cinnamon, olive oil, flaky sea salt, and a generous amount of black pepper. Mix well to create the marinade.
- Marinate the Chicken: Place the whole chicken in a large roasting tin and remove any string from it. Insert the halved lemon into the chicken cavity. Slather the marinade all over the chicken, ensuring it is fully coated. Leave the chicken uncovered in the fridge to marinate for at least 3 hours or up to 24 hours to enhance the flavors.
- Bring Chicken to Room Temperature: Remove the chicken from the fridge about an hour before cooking to allow it to come to room temperature, which helps in even cooking.
- Prepare for Roasting: Preheat your oven to 160°C (140°C fan) or gas mark 3. Remove the chicken from the tin, then scatter the thickly sliced red onions, rosemary sprigs, and halved baby potatoes evenly in the tin. Pour in 100ml of water to create moisture and prevent drying.
- Roast the Chicken: Place the chicken back on top of the vegetables and roast in the preheated oven for 2 to 2 ½ hours. The chicken is done when it is cooked through, golden brown, and tender enough to fall apart easily.
- Rest the Chicken: Remove the chicken from the oven and set it aside to rest for 30 minutes, letting the juices redistribute for a juicy texture.
- Prepare the Juices: Carefully pour the excess roasting juices from the pan into a jug, leaving the potatoes and onions in the tin and keeping them warm in a low oven. Skim any fat from the roasting juices and warm the juices in a saucepan to serve alongside.
- Serve: Carve the rested chicken onto a serving platter. Serve with the roasted potatoes and red onions, drizzled with the warm roasted tin juices for added flavor.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- Bringing the chicken to room temperature before roasting ensures even cooking.
- Using a lower oven temperature and longer roasting time keeps the chicken moist and tender.
- Skimming the fat from the roasting juices produces a lighter, more refined sauce.
- This recipe pairs well with a fresh Greek salad or tzatziki for a complete meal.
- Prep Time: 20 minutes plus 3 hours marinating
- Cook Time: 2 to 2 ½ hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Keywords: roast chicken, souvlaki, Greek chicken, Mediterranean chicken, roasted potatoes, garlic chicken, lemon chicken, oven-roasted chicken
