Peloponnesian-style roast chicken

Peloponnesian-style roast chicken

Kotópolo sto fórno Pelopónissou

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Simple as this recipe is, it’s stunning. It’s basically roast chicken with lemon juice, rigani or oregano and olive oil. It’s on nearly every menu in the tavernas around the Peloponnese. Team it with silverbeet pilaf for a fabulous meal.

Ingredients

Quantity Ingredient
1.7kg chicken
1 lemon, cut into quarters
2 garlic cloves, peeled and sliced
1/3 cup extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons sea salt flakes
1 teaspoon sugar
1 tablespoon rigani
1/3 cup chicken stock

Method

  1. Preheat the oven to 200°C (180°C fan-forced.) Wash the chicken well, remove any excess fat from inside the neck cavity and remove any giblets and neck. Pat dry inside and out with paper towels.
  2. Place the lemon quarters and garlic inside the chicken cavity. Combine the oil, lemon zest, salt, sugar and rigani in a small bowl. Rub the mixture all over the chicken. Slide two fingers between the skin and the breast and rub some of the oil mixture under the skin and over the breast.
  3. Place the chicken in a large roasting tin and cook for 20 minutes. Pour the stock around the chicken in the roasting tin. Cook, basting once or twice with the pan juices, for a further 50 minutes, or until the chicken is cooked through. Remove from the oven, cover loosely with foil and stand for 10 minutes before serving.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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