Roasted Garlic Chicken Greek-Style

This whole roasted garlic chicken is for everyone who truly loves garlic! It's literally loaded with it! It's filled with a whole head of garlic and served with soft and mellow potato wedges flavored with lemon and oregano.

Table Of Contents

• The Best Garlic Chicken
• The Secret To Juicy Roast Chicken
• Should I Roast Chicken Covered?
• Marinating
• Oregano and Substitutes
• TIPS
• Serve With
• Recipe

The Best Garlic Chicken

If you like garlic then you'll agree it's one of the tastiest things you can add to a roast chicken! Now imagine having whole roasted garlic cloves that get slowly cooked inside the chicken. You can eat them with the chicken or cream and spread them on grilled bread drizzled with extra virgin olive oil and sea salt.

I really love this dish! It yields the juiciest and most flavorful roasted chicken. Let me tell you why you'll love it too!

• The chicken gets roasted covered at a lower temperature so it keeps juicy and soft.
• It is seasoned with garlic under the skin and inside its cavity so the garlic flavors the meat to its core.
• The fat of the olive oil keeps the meat moist and adds flavor.
• You only need one herb to make a scrumptious herb roasted chicken and that's oregano!
• The potatoes are to die for! They're lemony and herby and soak up all the delicious chicken juices as they bake, becoming very soft and mellow.

The Secret To Juicy Roast Chicken

The secret to cooking a juicy roast chicken is to cook slowly or add moisture. In this recipe, we're doing both. But let me explain what I mean.

First and foremost if you want juicy tender meat of all kinds the best thing you can do is keep a low and gentle temperature this ensures the meat won't tighten up.

Second is to lock moisture inside the meat and you can do this in a few ways. For example, cover the chicken while roasting, this will create steam within the pan and keep the meat moist. Another way is to brine it. Salt brine keeps the meat moist while roasting see for example my Spatchcocked Chicken or my delicious Brined + Roasted Pork Shoulder With Orange.

Should I Roast Chicken Covered?

Yes! Unless you're going to slow-roast at a low temperature for a couple of hours, the best way is to cover the chicken, roast until cooked, then uncover and give a final roast at a higher temperature to crisp its skin.

Marinating

There's no need to marinate this garlic-roasted chicken as the flavor is pretty strong as is. But If you want to prepare from the night before that's fine. Just leave it in the fridge to marinate overnight and take it out for 30 minutes to 1 hour before cooking.

Oregano and Substitutes

This whole roasted chicken is seasoned with dried Greek oregano. If you don't like it, don't have it or whatever other reason you don't want to use that herb, you can use any of the following: thyme, marjoram, ground rosemary, or a mixture of those.

TIPS

1. Leave the chicken out of the fridge for at least 30 minutes. I like to leave it for longer (1 hour). The smallest the swift of temperature the more tender the meat.
2. Pat-dry. That's the secret to crispy skin! You can even pat dry the skin after the initial roasting when you uncover the meat and you're ready for that final roast to crisp the skin. Pat dry, drizzle with oil, and season with fine sea salt.
3. Season the cavity with plenty of coarse sea salt. This helps to season the meat to its center.
4. Rest. Allow the meat to rest for at least 15 minutes before cutting so it won't dry out.

Serve With

Serve with a delicious Greek salad such as Marinated Cabbage and Carrot Salad, Creamy Greek Yogurt Cucumber Salad, Simple Beetroot Salad, or a Classic Greek Salad.

Or serve this delicious whole garlic roast chicken with a Greek dip like this Whipped Feta Dip, Red Pepper and Feta Dip-Htipiti, or Roasted Eggplant Dip.

Recipe