There’s nothing like a good, slow-cooked chicken dinner.
Crispy skin, juicy meat, golden potatoes – what’s not to love?
After all, buying and roasting a whole chicken is a lot cheaper than chicken breasts and you can get more meals out of it. If you’re feeding a crowd, it’s definitely the way to go. The leftovers are great for busy weeknights too.
On that note, the thought of roasting a whole chicken mid-week makes me cringe.
There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.
During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.
I flavor the chicken Greek-style, with a zesty marinade that doubles as a vinaigrette for my salad. I divide the marinade in half before adding the garlic and oregano leaves (in a salad, raw garlic and fresh oregano is a little too strong for my taste!) Then I massage the marinade into the chicken and roast it with potatoes and lemons.
Dinner is ready when the chicken is nice and crisp, and the potatoes are golden and sticky.
- 1x 3-4 lb. roasting chicken, cut into pieces*
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tsp. lemon zest
- ¼ c. fresh lemon juice, about 2-3 lemons
- 1 tbsp. dried oregano
- ¾ c. olive oil
- ½ tsp. salt
- 3 sprigs fresh oregano
- 3 cloves of garlic, grated
- 1½ lbs. potatoes, skin on, cut into 1″ chunks
- 2 tsp. olive oil
- salt & pepper to taste
- 6 large handfuls of mixed lettuce
- 1 pint of colorful cherry tomatoes
- ½ c. feta cheese, crumbled
- 2 lemons for roasting
- fresh oregano sprigs
- Remove the chicken from the refrigerator about 30 minutes prior to cooking.
- Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes in 1 single layer. If you only have a small 9×13 pan, use 2 separate pans. Lightly coat with olive oil.
- Start the potatoes- add the chopped potatoes to the roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to combine. Cook for about 20 minutes.
- Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside while you prepare the marinade.
- For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette.
- To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane for this).
- After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces (or place into a separate pan if using). Pour some of the marinade over the chicken massaging it on top and underneath the skin. Season generously with salt and pepper.
- Add the rest of the marinade over the potatoes and toss gently.
- Cut the lemons in half and roast them alongside the chicken.
- Roast everything in the oven for about 45 minutes or more depending on the size of your chicken.
- The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy skin, place the chicken under the broiler for a couple of minutes.
- To serve, place the chicken and roasted lemons onto a platter. Garnish with extra oregano sprigs. Serve with the potatoes, salad, and reserved vinaigrette on the side.