Mediterranean Roast Chicken

This recipe comes from Greece, where roast chicken and potatoes are a staple dish. You can use lemon or orange juice in this roast chicken recipe; I like both. Lemon is more typical. Also, my aunt never uses garlic, so you can leave it out if desired. Serve with a crisp green salad.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 724 Calories

Ingredients

• ¼ cup olive oil
• salt and freshly ground black pepper to taste
• 5 cloves garlic, minced
• 12 potatoes, peeled and cubed
• 1 large orange, juiced
• ¼ cup Dijon mustard
• 1 whole chicken
• 4 teaspoons dried Greek oregano

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Whisk orange juice, Dijon mustard, olive oil, Greek oregano, salt, and pepper together in a large bowl. Add potatoes and coat thoroughly with the mixture. Transfer potatoes to a large baking dish.

Step 3

Stuff garlic cloves into the chicken underneath the skin. Place the chicken into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to the baking dish on top of the potatoes. Pour any remaining orange juice mixture over the chicken and potatoes.

Step 4

Bake uncovered in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Check every 30 minutes while roasting and add a bit of hot water if the potatoes seem too dry.

Step 5

Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.