About
Greek Roasted Chicken ensures that you get the best chicken and potatoes ever. The chicken is spatchcocked to help it cook to an even, juicy goodness! The marinade is bright and fragrant! The potatoes are roasted underneath the chicken, so they soak in all of that poultry goodness! Greek Roasted Chicken is a marvel of easy Aegean cooking!
Ingredients
- 2 clementines
- 1 orange
- 1 lemon
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup honey
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- salt, to taste
- black pepper, to taste
- 4-5 medium potatoes, peeled and sliced into wedges
- 1 (5-pound) whole chicken
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line a large, rimmed baking sheet with parchment paper.
Step 3 -In a large bowl, juice the clementines, the orange, and the lemon, reserving the citrus skins.
Step 4 -Add the garlic, the olive oil, the honey, the oregano, and the thyme to the juice mixture and whisk to combine.
Step 5 -Season the juice mixture generously with the salt and the pepper and whisk to combine well. This should make a marinade that is sweet and slightly over-seasoned.
Step 6 -On the prepared baking sheet, spread the potato wedges evenly.
Step 7 -Season the potatoes with the salt and the black pepper.
Step 8 -On a large, sturdy cutting board, lay the chicken, breast-side down, with its legs facing towards you, and locate the backbone.
Step 9 -Using kitchen shears, carefully remove the backbone of the chicken by cutting along each side of the bone down the entire length of the chicken and then pulling the bone out with your clean hands.
Step 10 -Flip the chicken over and using the heel of your clean palm, press down hard on the center of the chicken until it lays out flat.
Step 11 -Place the flattened chicken, breast-side up and splayed out, on top of the potatoes on the baking sheet.
Step 12 -Carefully insert your clean fingers between the skin and the flesh of the chicken, separating it but not tearing it or removing it.
Step 13 -Pour about 1/3 of the marinade mixture between the skin and the flesh of the chicken and massage the marinade into the meat of the breast and the legs.
Step 14 -Pour the remaining marinade over the top of the chicken, ensuring the chicken is well-coated. There will be a lot of liquid.
Step 15 -Season the exterior of the chicken with the salt and the pepper.
Step 16 -Tuck the reserved citrus skins in between and around the potatoes.
Step 17 -Bake the chicken-potato mixture for 30 minutes.
Step 18 -Baste the chicken with the pan juices.
Step 19 -Continue to roast the chicken until it is golden, the juices have evaporated by about 1/2, and the meat reaches an internal temperature of 165 degrees F in its thickest part, about 30 minutes.
Step 20 -Serve the chicken and the potatoes hot.
