We ALL love a roast chicken dinner.
But let’s not lie.
It can be a pain in the ass to make because we spend so much time faffing around with the trimmings.
Call me biased but unless your organisation skills (and patience) are on point, I believe that 83748 types of veg/potato/stuffing is often at the detriment of the star of the show (clue: it clucks lol).
So how about we strip it back and make it super simple but oh so delicious?
This is an adaptation of my Nona’s (Greek godmother) recipe. I was fed this many a time as a child growing up on Spetses.
Now I must made a distinction: traditionally, in Greece, we make this dish with chicken quarters or ‘bits’.
But in the UK, the chicken is nowhere near as juicy, so I prefer to roast it whole in order to retain moisture. I also prefer to use whole baby potatoes for the exact same reason.
The flavours however, are ALL there. To me, it’s the ultimate home comfort.
To you, I hope it’s the lemony-herby-garlicky goodness that’s been missing from your life 😛
Let’s get started…
Prep Time: 10 minutes
Cooking Time: 1hr 15 minutes + 15 minutes resting
- 1 whole free range chicken
- juice of 3 large lemons
- 2 tbsp extra virgin olive oil
- 2 tbsp American mustard (the cheap stuff lol)
- 1 tbsp honey
- 1 chicken stock cube
- 3 garlic cloves
- 3 sprigs of fresh thyme
- large pinch of dried oregano
- 250ml water
- 750g baby potatoes (I love the waxy ‘charlotte’ variety)
- Salt and pepper
- 1 large roasting tray
- Plenty of foil
Step 1 – Preheat the oven to 200C. Place the chicken in the middle of a large roasting tray, and scatter the baby potatoes around. Season well.
Step 2 – To make the marinade, add all remaining ingredients into a blitzer and whizz until smooth. Pour over the chicken/potatoes and massage well.
Step 3 – Sprinkle over 2-3 sprigs of fresh thyme and finely sliced garlic for decoration. Cover tightly with foil.
Step 4 – Turn down the oven to 180C and place the roasting tray in the middle of the oven. Cook with the foil on for 45 minutes.
Step 5 – After 45 minutes, remove the foil, baste with the juices at the bottom of the tray and roast for a further 30-40 mins. The aim is for most of the liquid to be absorbed leaving you with a sticky, gooey sauce at the bottom <3
Step 6 – Remove from the oven, loosely cover with foil and leave to rest for 15 minutes. Serve with a simple green salad and a crisp glass of white 😉
Tip: Prepare ahead (until step 3) and leave in the fridge overnight for extra marinating – I promise you this makes ALL the difference!
Perfect with: White wine, obvs. Forget the vinegary stuff you would normally associate with Greece lol and try this new world Sauvignon Blanc from Alpha Estate ==> CLICK HERE
But if you want something cheaper and equally yum, just opt for a mid range New Zealand Sauvignon Blanc from your local #failproof 😉