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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

Serves: 3-4


  • 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
You’ll also need:
  • 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 😉

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