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.
For the Chicken
- 1x 3-4 lb. roasting chicken, cut into pieces*
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. lemon zest
- 1/4 c. fresh lemon juice, about 2–3 lemons
- 1 tbsp. dried oregano
- 3/4 c. olive oil
- 1/2 tsp. salt
- 3 sprigs fresh oregano
- 3 cloves of garlic, grated
On the side
- 1 1/2 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
- 1/2 c. feta cheese, crumbled
- 2 lemons for roasting
- fresh oregano sprigs
* Your cooking time will vary (+/-) depending on the size of your chicken.
*Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken!
- 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.