Greek Roast Chicken

🧂 Ingredients

• 1 half a chicken

  if using whole, make a larger batch of the marinade or use 6-8 pieces of chicken
• 5 cloves garlic

  smashed
• Juice of 1 lemon
• 1/4 cup of olive oil
• 2 teaspoons mixed herbs
• 1 1/2 teaspoon of sea salt
• Generous pinch of pepper

Instructions

• 1 Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a
  bowl. Place the chicken on a plate and coat with the marinade on both sides
  (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag
  and pour in the remaining marinade. Mix it around in the bag, remove any excess
  air and zip it up. Leave in the fridge for 30 minutes minimum or for a few
  hours/overnight, ideally. Remove from the fridge for 15 minutes before cooking
  to bring to room temperature.
• 2 To cook the chicken, preheat the oven to 200 C / 400 F. Put a piece of parchment
  paper on a flat baking tray and place the chicken on top, skin side up. Scoop
  and spread the remaining marinade over the top. Place in the oven, middle shelf,
  and cook for 40-45 minutes (depending on the size of the chicken, slightly
  smaller birds should only need 40 minutes for half of it). If cooking a whole
  bird, keep it in for 50-60 minutes.
• 3 Once the cooking time is up, remove from the oven and rest on a cutting board
  under some foil for about 5-10 minutes. Serve with a few slices of lemon as is
  or carve it into smaller pieces. I like to cut it into a drumstick, leg, wing,
  and then slice the breast into smaller pieces. This should feed 2-3 people, plus
  sides.

Nutrition Info