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Mediterranean Roast Chicken

Rated as 5 out of 5 Stars

"This recipe comes from Greece, where roast chicken and potatoes are a staple dish. You can use lemon or orange juice in this roast chicken recipe; I like both. Lemon is more typical. Also, my aunt never uses garlic, so you can leave it out if desired. Serve with a crisp green salad."
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Ingredients

1 h 40 m servings 724 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk orange juice, Dijon mustard, olive oil, Greek oregano, salt, and pepper together in a large bowl. Add potatoes and coat thoroughly with the mixture. Transfer potatoes to a large baking dish.
  3. Stuff garlic cloves into the chicken underneath the skin. Place the chicken into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to the baking dish on top of the potatoes. Pour any remaining orange juice mixture over the chicken and potatoes.
  4. Bake uncovered in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Check every 30 minutes while roasting and add a bit of hot water if the potatoes seem too dry.
  5. Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts


Per Serving: 724 calories; 26.6 g fat; 81.6 g carbohydrates; 39.8 g protein; 97 mg cholesterol; 395 mg sodium. Full nutrition

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Reviews

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Great taste... But next time would leave the chicken marinade in the oil/ lemon mixture for a few hours. Thanks for sharing

I was looking for something different or non-traditional to do with chicken. I can actually say that I am not used to the flavor, but the family really likes it. Make sure your potatoes are fu...