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Athenian roast chicken with lemon, garlic, and herbs. The dish that every Greek household makes and every version is the best.
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ingredients
•
🥩 MEAT
•
1 whole chicken, 3.5–4 lbs
🍋 PRODUCE
•
2 lemons — zest and juice
•
1 whole head garlic, cloves smashed
•
Fresh rosemary and thyme sprigs
🫙 PANTRY
•
½ cup dry white wine
•
4 tbsp extra-virgin olive oil
•
🌿 SEASONING
•
2 tsp dried oregano
•
1 tsp sweet paprika
•
Salt
•
Black pepper
Athens
Lemon Roasted Chicken
Whole chicken roasted with lemon, garlic, and herbs.
Athenian roast chicken with lemon, garlic, and herbs. The dish that every Greek household makes and every version is the best.
Ingredients
🥩 MEAT
— 1 whole chicken, 3.5–4 lbs
🍋 PRODUCE
— 2 lemons — zest and juice
— 1 whole head garlic, cloves smashed
— Fresh rosemary and thyme sprigs
🫙 PANTRY
— ½ cup dry white wine
— 4 tbsp extra-virgin olive oil
🌿 SEASONING
— 2 tsp dried oregano
— 1 tsp sweet paprika
— Salt
— Black pepper
Prep
🍳 EQUIPMENT
— Roasting pan or large oven-safe skillet.
🔪 PREP FIRST
— Pat chicken completely dry.
— Mix olive oil, lemon juice, lemon zest, oregano, paprika, salt, and pepper.
— Rub all over the chicken — under the skin too.
— Stuff cavity with lemon halves, garlic, and herb sprigs.
— 👉 Rub under the skin — it makes a significant difference.
🔥 OVEN
— Preheat oven to 400°F.
Method
STEP 1 — ROAST
— Place chicken breast-side up in pan.
— Scatter smashed garlic around.
— Pour white wine into the pan.
— Roast at 400°F for 1 hour 10–20 minutes.
— Baste with pan juices every 30 minutes.
— You're looking for:
— Internal temperature 165°F at the thigh
— Skin deeply golden and crispy
— Juices running clear
STEP 2 — REST
— Rest 15 minutes before carving.
👉 Resting redistributes juices. A carved rested chicken is juicier than one carved immediately.
STEP 3 — SERVE
— Carve and arrange on a platter.
— Spoon pan juices generously over everything.
Chef's Note: Baste every 30 minutes. The pan juices reduce and become more concentrated each time — that final baste makes the skin extraordinary.