Rustic Whole Roasted Greek Lemon Chicken
Total Time: 01h 30m
Hands-on Time: 00h 00m
Makes: 4 servings
Everything cooks in one pan for this Greek Lemon Chicken dish. Using my DIY Greek seasoning blend (see recipe) and Sutter Buttes lemon olive oil, this chicken dish isn’t going to necessarily make you pucker, but has mellow lemony notes amongst the spices. It is super easy and takes the fear out of cooking a whole chicken. I made one and then was sad I didn’t make two, don’t make my mistake, you will want leftovers. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 1 whole organic free range chicken (could be anywhere from 3-4.5 lbs or so)
- 1 large lemon zested & juiced
- 1/4 cup of Sutter Buttes lemon olive oil
- 1/2-1 teaspoon of Simply Organic smoked paprika
- 2 tablespoons or to taste of DIY Greek Spice Mix
- 16 ounce or so package of fingerling or creamer potatoes
- 2 larger sized fennel bulb
- Frontier Co-op salt & pepper to taste
Directions
- Preheat the oven to 375 degrees and make sure you have a pan big enough for everything and it is sprayed with a nonstick spray. I cooked mine in a large cast-iron skillet.
- In a bowl, mix the lemon zest, lemon juice, lemon olive oil, smoked paprika, greek spice mix and set marinade aside.
- Wash your produce and chop the fennel into large chunks and keep your potatoes whole.
- Place potatoes and fennel bulb into the pan and pour 1/2 of the marinade over your veggies and toss well to coat.
- Pat the chicken dry with some paper towels and remove the packet of giblets. You are welcome to toss the giblets in amongst the potatoes and fennel. Place the chicken directly on top of the veggies or on a small oven-safe rack that fits inside your pan on top of the veggies.
- I like to gently loosen the skin on the top of the chicken over the breast meat and brush some marinade under the skin. You can press the outside of the skin to distribute that marinade around underneath. Using the rest of the marinade, continue to brush and coat the whole outside of the chicken.
- You can place extra lemon slices under or on top of the chicken or amongst the vegetables but this is purely optional. Salt & pepper to taste.
- Bake for approximately 1.15 hours. Oven temperatures vary and our bird sizes will vary so we want to make sure the drumstick pulls away easily when jiggled, the juices are running clear and the thickest part of the bird reads 165 degrees.
- If you want a super crispy skin, hit the bird under the broiler for just a few minutes. You will need to watch it closely so it doesn’t burn.
- Let the chicken sit for a few minutes before carving to let the juices redistribute.
