I spent a lot of time in Greece while in college, as my Dad was stationed there. The flavors of the roasted chicken we got there still resonate in my mind – garlic, lemon, oregano. While Greek oregano has its own special taste and aroma, using generic dried oregano will work in this dish.
I used a deep cast iron pan instead of a roasting tray. I warmed it the oven while the stove preheated, so it sizzled a little as the potatoes went into the pan. As the chicken cooks, the potatoes will soften and become creamy in the pan juices, so expect your guests to fight over them.
The scent of the house as this chicken roasts must be what Elysium is like!
Greek Style Roast Chicken with Potatoes
1 4 lb whole chicken
1 stick butter, divided
2 tablespoons minced garlic
Zest and juice of one lemon plus one additional lemon, halved
2 tablespoons olive oil
1 tablespoon dried oregano
2 to 4 russet potatoes
salt and pepper to taste
In a small bowl, use a fork to mix 6 tablespoons of the softened butter with the garlic and lemon zest.
Rinse the chicken and pat dry. Sprinkle salt and pepper on the inside of the chicken and stuff in the lemon halves. Gently separate the skin and work the butter garlic mixture under the skin and massage to work into an even layer over the flesh.
Melt the remaining two tablespoons of butter with the olive oil. Stir in the lemon juice. Massage this mixture all over the outside of the bird.
Slice the potatoes into rounds and place in bottom of roasting pan. Place chicken on top, tucking the wings under to prevent burning. Pour over any remaining olive oil, butter and lemon juice. Sprinkle salt and oregano over chicken.
Bake for 90 minutes in a 400 degree F oven, basting every thirty minutes with the pan juices. The dish is done when the internal temperature of the bird is 165 degrees F. Let rest for 10 minutes before squeezing the roasted lemon halves over the chicken and slicing for serving.