greek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my waygreek-style lemon & oregano roast chicken … my way


Of course I did, why would I talk about it if I didn’t ?

Of course, my mama’s chicken is delicious. The problem with greek-style lemon & oregano roasted chicken is that it’s always flavorful, but often, the skin isn’t crispy enough, or not crispy everywhere because of the lemon juice that softens everything when not added at the right time (YES, I ALWAYS EAT THE SKIN) … The chicken and the vegetables have to be treated and dealt with as individuals, which is why I go to the trouble of preparing different liquid and dry bastes/marinades for each. I want the vegetables to be cooked through and tender but with a crispier skin, the same way that I want the chicken to be, without drying everything out. I prepare the different mixes of liquid and dry bastes/marinades first and while waiting for the chicken to absorb its liquid and then its dry marinades, I like to get a head start and partly bake the vegetables, the chicken arrives on the stage later, like a MOVIE-STAR. Don’t throw anything away, keep the stalks and extra herbs, keep your zested and juiced empty lemon halves, these elements can still add flavor to the inside of the chicken … Is there anything more to say, it’s just roasted chicken with potatoes and onions ?

***oh yeah, the addition of baking powder helps the chicken skin dry out and become crispy, similar to the semolina added to the vegetables.


MAKE THIS FOR YOUR SUNDAY FAMILY MEAL,  and if you’re a bigger family, then MAKE 2 … :)

greek-style lemon & oregano roast chicken … my way




poultry / meat

  • 1,75-2,0 kg farm chicken (I used a yellow farm-raised chicken)

1st  liquid baste/brine for chicken

  • 2 tbsp lemon juice
  • 2 tbsp white vinegar
  • 1/2 tbsp fine salt

2nd dry baste/marinade for chicken

  • 2 tbsp coarse salt (or smoked hickory salt, that I used)
  • 2 tbsp dried lemon zest (dried zest of 2 lemons)
  • 1 ½ tbsp dried oregano
  • 1 ½ tsp ground black peppercorns (white, black, green, red)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard seed
  • 1 tsp baking powder

aromatic stuffing for chicken

  • 4 empty half-lemons
  • 1 small onion (cut in half)
  • 6 stalks of fresh and/or dry herbs (parsley, oregano)
  • 2 bay leaves

3rd and final liquid baste for chicken

  • 1-2 tbsp olive oil + 1-2 tbsp roasting juices + 1 tbsp dry baste/marinade (for re-basting at the end)


  • 750 grams small potatoes (about 12-16)
  • 375 grams small onions (about 6-8)
  • 4 whole garlic cloves

vegetables marinade

  • 6 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 large clove of garlic (crushed)
  • ½ tbsp salt
  • ½ tsp ground peppercorns (white, black, green, red)
  • ¼ cup fresh parsley & fresh oregano leaves
  • 2 bay leaves
  • 1 lemon, cut in 4 quarters
  • 1 tbsp wheat or corn semolina


  • begin by combining the 2 tbsp white vinegar and 2 tbsp lemon juice and 1 tbsp salt and mix well
  • over a baking pan with a rack, pour the liquid baste inside and outside the chicken, recuperate the excess liquid and pour over and inside again several times and let the chicken sit at room temperature until dry for 30 minutes (or 1-2 hours in the refrigerator)
  • preheat oven to 180°C, remove zest from the 2 lemons, place zest on baking paper on a baking sheet and partly dry out for 5-10 minutes (do not let the lemon zest brown or the lemon essences will have evaporated, it must still be yellowish), then remove from oven and let cool
  • prepare the dry baste/marinade for the chicken by combining and finely grinding together all the ingredients, using a mortar & pestle (or even better, in a coffee bean grinder for a finer powder that will stick better to the chicken skin)
  • prepare the vegetable marinade for the vegetables by combining all ingredients in a food processor until smooth (except for the 2 bay leaves, lemon slices and the wheat semolina)

note : do not throw away the empty lemon halves nor the stalks of the fresh herbs, you will use them later to stuff the chicken

  • sprinkle the inside of the chicken with 2 tbsp of dry baste mix and then fill the chicken with the empty half-lemons (that were used before), add 1 onion cut in half, 2 bay leaves and any remaining herb branches and stalks and close up both openings in the chicken using small metal skewers
  • sprinkle the outside of the chicken with 4 tbsp dry baste/marinade (save 1 tbsp for later) and press the spice coating onto the skin and in every fold to penetrate well and let sit for another 30 minutes at room temperature (or 1-2 hours in the refrigerator, but remove from the refrigerator 30 minutes before roasting, to reach room temperature)
  • wash the small potatoes (leave  the skins on), peel the small onions and 4 small garlic cloves, slice the lemon in 4 quarters and finally toss the vegetables with the vegetable marinade until well coated, then add and toss with the wheat semolina and add the 2 bay leaves, place in your roasting pan and bake for 30-45 minutes at 180°C, stirring them occasionally (to get a head start before roasting the chicken)

note : wheat semolina absorbs the extra liquids and allows the onions and potatoes to get a crispier skin and partly baking the vegetables before the chicken gives you a head start and makes them more tender

  • remove the roasting pan with the vegetables from the oven, stir the vegetables, place a roasting rack on top and place the chicken on top, breast side down and preheat oven to 230°C
  • when the oven is hot, put the roasting dish on the bottom rack and roast the chicken and vegetables for 30 minutes, then turn chicken over and roast for an additional 30 minutes until the skin is crispy and golden
  • turn the oven off, remove the roasting pan, recuperate some roasting pan juices, stir the vegetables and re-baste the chicken on both sides with 1-2 tbsp olive oil mixed with 1-2 tbsp roasting juices (recuperated from the bottom of the roasting pan) and 1 tbsp of the remaining dry baste/marinade, top with 2 lemon slices and a branch of fresh oregano and place back in the oven and let sit for 5-10 minutes (to give the skin some more shine and extra flavor)
  • remove roasting pan from oven, let sit for 5 minutes (covered with aluminum foil), remove the small metal skewers and aromatics stuffing and discard, cut-up chicken and serve warm with the vegetables and roasting juices.