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Roast Souvlaki-Spiced Chicken with Potatoes and Red Onions Recipe

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★★★★★

4.9 from 80 reviews

A flavorful roast chicken recipe inspired by Greek souvlaki spices, infused with lemon, garlic, oregano, paprika, and cinnamon, slow-roasted with baby potatoes, red onions, and rosemary for a tender, aromatic, and savory meal perfect for family dinners.

Ingredients

Scale

Marinade and Chicken

  • 2 lemons, 1 zested and juiced, 1 cut in half
  • 4 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 ½ tsp sweet smoked paprika
  • Pinch of ground cinnamon
  • 50ml olive oil
  • 2 tsp flaky sea salt
  • Lots of black pepper
  • 1 whole chicken, around 1.8kg

Roasting Vegetables and Herbs

  • 2 red onions, thickly sliced
  • 2 thick sprigs rosemary
  • 750g baby potatoes, halved if large
  • 100ml water

Instructions

  1. Prepare the Marinade: In a bowl, combine the lemon zest and juice, crushed garlic, dried oregano, sweet smoked paprika, ground cinnamon, olive oil, 2 teaspoons flaky sea salt, and lots of black pepper. Mix well to create a flavorful marinade.
  2. Marinate the Chicken: Place the whole chicken into a large roasting tin and remove any string trussing it. Slip the halved lemon inside the chicken cavity. Slather the marinade all over the chicken thoroughly, ensuring even coverage. Leave the chicken uncovered in the fridge to marinate for at least 3 hours, or up to 24 hours for more intense flavor.
  3. Bring Chicken to Room Temperature: Remove the chicken from the fridge about an hour before cooking to allow it to come to room temperature, which helps ensure even roasting.
  4. Prepare for Roasting: Preheat your oven to 160°C (140°C fan)/gas mark 3. Remove the chicken from the roasting tin temporarily. Scatter the thickly sliced red onions, rosemary sprigs, and baby potatoes around the base of the tin. Pour in 100ml of water to help keep the vegetables moist during cooking.
  5. Roast the Chicken and Vegetables: Place the chicken back on top of the vegetables. Roast in the preheated oven for 2 to 2 ½ hours, or until the chicken is thoroughly cooked, nicely browned, and tender to the point of falling apart.
  6. Rest the Chicken: Remove the chicken from the oven and set it aside to rest for 30 minutes. This resting period allows the juices to redistribute, making the meat juicier and easier to carve.
  7. Prepare the Pan Juices: Carefully pour excess roasting juices from the roasting tin into a jug by tipping it to the corner. Keep the potatoes warm in a low oven. Skim any fat from the top of the juices, then warm the juices in a saucepan before serving to enhance their flavor and texture.
  8. Serve: Carve the roast chicken onto a serving platter. Serve alongside the roasted baby potatoes and red onions, drizzling the warmed roasting tin juices over the top for a rich, flavorful finish.

Notes

  • Marinating the chicken overnight enhances the depth of flavor significantly.
  • Bringing the chicken to room temperature before roasting ensures more even cooking.
  • Using low heat (160°C) and a longer roasting time keeps the chicken moist and tender.
  • Do not discard the pan juices, as they make a delicious sauce when skimmed and warmed.
  • If potatoes are large, halving them ensures they cook evenly and absorb more flavor.
  • Resting the chicken after roasting helps retain its juiciness during carving.

Keywords: roast chicken, souvlaki spices, Greek chicken, roasted potatoes, lemon garlic chicken, oven roasted chicken, paprika chicken, rosemary chicken

Find it online: https://zarameals.com/roast-souvlaki-spiced-chicken-with-potatoes-and-red-onions-recipe/