Greek Whole Roast Chicken

Prepare to indulge in the flavours of the Mediterranean with this Greek Whole Roast Chicken. This mouthwatering chicken is perfect for the whole family, marinated with garlic, tangy lemon, and fragrant rosemary.

Whether you're enjoying it with some rice and salad for a light summer meal or making it the star of a hearty roast dinner, it's sure to be a hit.

Today, I’m transporting you to the Mediterranean! (wouldn’t that be lovely!).

I’m going to show you how to whip up the most delicious Greek Whole Roast Chicken with garlic, lemon and rosemary. 

There are endless ways to enjoy this chicken! Keep it light and fresh by pairing it with a refreshing orzo pasta salad with feta and cucumber or some grilled Mediterranean veggies.

For a twist on traditional roast chicken, serve alongside some slow cooker roast potatoes gluten-free Yorkshire puds and honey-roasted carrots & loads of gluten-free turkey gravy.

I'm a huge fan of Mediterranean cooking.  It's definitely my go-to when it comes to cuisine. What I love most about it is the emphasis on fresh, simple healthy ingredients that you can put together to create incredibly tasty dishes .

Some of my other Mediterranean favourites include gambas pil pil, air fryer chicken skewers, and juicy lamb kofta wraps.

🥘 Ingredients You Will Need

Here is a brief overview of the ingredients you will need to make this Greek roasted chicken. To find out how to make it allergy-friendly, simply scroll down to the section below this one.

✋ Double check all packaging for allergens ✋

• Chicken: Buy the best quality chicken that you can afford. Don’t forget to keep the chicken carcass to make your own chicken stock. Recipe coming for this real soon!
• Fresh Rosemary: This woody herb is a match made in heaven with roast chicken. You can use dried rosemary if that’s all you have, however, I would recommend using fresh rosemary if you can, as it gives a much fresher flavour. Use any leftover rosemary on these mini hasselback potatoes, which work really well with the chicken too.
• Lemon: We use both the zest and the juice of the lemon in this recipe. As we will be using the skin of the lemon I would advise buying unwaxed lemons as they taste much nicer.
• Butter: Depending on your taste preference you can use salted or unsalted butter. If you are cooking for small children I would recommend using un-salted butter.
• Onion: This is stuffed inside the chicken cavity along with the lemon and some rosemary to help intensify the flavour of the chicken.
• Garlic: The bigger the garlic cloves the better! Garlic is full of health benefits and is really good for you, so don't be stingy!

See the recipe card for full information on ingredients and quantities.

🥜 How Can I Make This Recipe Allergy Friendly?

This roasted chicken is pretty allergy-friendly as the recipe writes, as out of the top 14 allergens it only contains milk and this can be swapped really easily as I have detailed below. 

• Make It Dairy-Free: Simply swap the butter for a dairy-free spread or use olive oil instead.

🤔 How Long Does It Take To Roast A Whole Chicken?

The time it takes to roast a whole chicken depends on several things, including the size of the chicken, the oven temperature, the make of your oven and whether or not it's stuffed. 

Use these as a general guideline for unstuffed chicken:

• 2 to 3 lbs (0.9 to 1.4 kg): Roast at 375°F (190°C) for about 1 to 1 ¼ hours.
  
• 3 to 4 lbs (1.4 to 1.8 kg): Roast at 375°F (190°C) for about 1 ¼ to 1 ½ hours.
  
• 4 to 5 lbs (1.8 to 2.3 kg): Roast at 375°F (190°C) for about 1 ½ to 1 ¾ hours.
  
• 5 to 6 lbs (2.3 to 2.7 kg): Roast at 375°F (190°C) for about 1 ¾ to 2 hours.
  
• 6 to 7 lbs (2.7 to 3.2 kg): Roast at 375°F (190°C) for about 2 to 2 ¼ hours.

When you stuff a chicken, the cavity is filled with ingredients that can slow down the cooking process because they act as insulation, and the heat needs to penetrate the stuffing to cook the chicken thoroughly.

As a result, a stuffed chicken will generally take longer to roast compared to an unstuffed chicken of the same weight. 

Here's a rough estimate of the additional roasting time for a stuffed chicken:

• For a chicken weighing 3 to 5 pounds (1.4 to 2.3 kg), you can expect an additional 15 to 30 minutes of roasting time when it's stuffed.

It's important to use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the thigh without touching the bone; the temperature should read 165°F (75°C) when the chicken is fully cooked.

Keep in mind that these are approximate times, so it's always best to rely on a meat thermometer to ensure the chicken is cooked to the proper temperature rather than solely relying on cooking time.

✏️ How To Make Greek Roast Chicken

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Prep The Marinade

Place the butter into a small bowl, Then, zest the lemon and either grate or mince the garlic.

Afterwards, separate the leaves from the woody rosemary stems and dispose of the stems. Finely chop the rosemary leaves.

Combine all the marinade components in the same bowl as the butter, adding a squeeze of lemon juice and stir them together using a spoon.

(If the butter is firm, you may need to briefly soften it in the microwave before blending it with the other ingredients).

Step 2: Prepare The Chicken

Carefully lift the chicken skin away from the meat using your fingers. Start at the neck end and gently work your fingers under the skin, being careful not to tear it.

You want to create a pocket between the skin and the meat.

Step 3: Add The Butter Mixture

Take small amounts of the butter mixture and slide it under the chicken skin. You can use your fingers or a spatula to help distribute the butter evenly.

Spread it as far as you can without tearing the skin.

Gently massage the outside of the chicken skin to spread the butter evenly over the meat.

This will help ensure that the flavour and moisture are distributed throughout the chicken.

Step 4: Stuff The Cavity

Place a whole peeled onion, a couple of sprigs of rosemary and two lemon halves inside the bird. This will help to really bring out the garlic, herb and lemon flavour.

If you have time, leave the chicken to marinate in the fridge for at least 30 minutes, ideally overnight for maximum flavour.

Step 5: Roast In The Oven

Put the prepared Greek chicken in a large roasting tin and cook in a hot oven for around 1 hr 20 minutes, basting the bird regularly.

The chicken is cooked when it reaches an internal temperature of 74˚C / 165˚F at it's thickest point.

The best way to check this is with a meat thermometer, they are such a cheap and valuable addition to any kitchen!

🍴 Serving Suggestions

For a real taste of the Mediterranean serve the roasted chicken with these air fryer garlic smashed potatoes or Parmentier potatoes & roasted carrots & green beans.

This Greek chicken is also really tasty with some spicy rice and tzatziki.

You can also serve it for a traditional roast dinner alongside some slow cooker roast potatoes, gluten free cauliflower cheese & pan-fried Brussels sprouts with bacon & garlic.

💬 Recipe FAQs