Greek Chicken
Prep Notes
This comes out great every time! So simple with only 5 ingredients. I have made this with the entire chicken or chicken pieces, bone in and bone out, with or without skin. It never seems to fail. Good enough for company and so good for you. If you are following a Paleo or Mediterranean diet, this is the perfect recipe!
Cooking Time
20 minutes, plus time to marinate (4-8 hours)
Yields
8 servings
Ingredients
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary (or 1 tsp fresh)
1 tablespoon chopped fresh thyme (or 1 tsp fresh)
1 tablespoon chopped fresh oregano (or 1 tsp fresh)
2 lemons, juiced
1 (4 pound) chicken, cut into pieces
Directions
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice.
- Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- If grilling, preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
- If roasting, grease a pyrex dish or casserole with olive oil and add chicken pieces. Roast in a 400 degree F oven for 40-50 minutes depending on size of pieces. Juices should run clear when chicken is pierced with a fork. If roasting whole chicken, preheat oven to 425 degrees. Place whole marinated chicken in a roasting dish and roast in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
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