Greek Roast Chicken

Ingredients

• 1 5 to 6 pounds whole chicken
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons dry oregano
• 5 cloves garlic cloves, minced
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ cup chicken broth or water
• 1 whole fresh lemon
• ¼ cup fresh parsley, roughly chopped

Instructions

1. 1

   Remove the chicken from the refrigerator 20 minutes before cooking — this allows it to come closer to room temperature so it cooks more evenly. Preheat your oven to 425°F.

2. 2

   Pat the chicken completely dry inside and out with paper towels — removing all surface moisture is essential for achieving crispy, golden skin instead of a pale, steamed exterior. Don't skip this step.

3. 3

   Make the herb paste: In a small bowl, combine 4 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 2 teaspoons of dry oregano, 5 minced garlic cloves, 1.5 teaspoons of kosher salt, and 0.75 teaspoon of freshly ground black pepper. Stir until combined.

4. 4

   Place the chicken breast-side up in a 9x13-inch roasting pan or on a rimmed baking sheet. Rub the herb paste all over the chicken — under the skin on the breasts and thighs, inside the cavity, and over the exterior. Don't be shy with the seasoning.

5. 5

   Pour 0.5 cup of chicken broth or water into the bottom of the pan — this will create steam to keep the chicken moist and prevent the drippings from burning.

6. 6

   Roast at 425°F for 35 to 40 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. The skin should be deep golden brown and crackle when you tap it.

7. 7

   Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 8 minutes — during this time, carryover cooking will bring the internal temperature up slightly and allow the juices to redistribute so the meat stays moist when you cut into it.

8. 8

   Cut the lemon into wedges. Carve the chicken into pieces and arrange on a serving platter. Sprinkle with 0.25 cup of roughly chopped fresh parsley and serve with the lemon wedges on the side — guests can squeeze fresh juice over their portions.

9. 9

   Pour the pan drippings into a small serving bowl to drizzle over the chicken or serve on the side. The golden, herb-infused oil is liquid gold.

Tools you’ll need

• instant-read thermometer
• 9x13-inch roasting pan or rimmed baking sheet
• paper towels
• small bowl
• cutting board
• kitchen knife
• measuring spoons

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