Roasted Greek Style Chicken

"Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge."
photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice
Ready In:
1hr 10mins




  • Marinate the chicken in the oil, lemon juice & oregano for an hour.
  • Rub some of the marinade inside the bird.
  • Bake at 375 for 1 hour or until done.

Questions & Replies

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  1. Bergy, you're right, this is simplicity at it's best. Instead of roasting in the oven, I cooked this in my Showtime Rotisserie for an hour..."set it and forget it." Your suggestion to rub the cavity of the chicken with the marinade I believe really helped to infuse the flavors of the lemon and thyme into the bird. Next time I try this, and there will definately be a next time, I'll use my flavor injector needle to really get the marinade into the meat! You have a winner here!
  2. Five out of Five people liked this recipe. I had to double the recipe because I roasted a six pound chicken. I also used my Showtime Rotisserie and injected the marinate right into the chicken. I served it with Spicy Potato Bumps posted by Dorothy Parks. Next time I will try your stuffing recipe.
  3. Mmmmmm! this was fantastic! So easy! Hubby loved it too! I made it just as posted.
  4. Mouth-watering roast chicken. I marinated for about 6 hours, basting every hour or so. I also did as some of the other reviewers suggested and lifted the skin up to get the marinade under the skin. The meat was so tender and the skin was just the right crispness. Thanks Bergy.
  5. Wow! This reminds me of "Greek Fest" chicken we devour in the summer! I wish I had a rotisserie so that all sides could get nice and crispy. Next time I will start breast down and then flip it halfway through. Not only did I marinate the chicken in the olive oil and dried basil, but I tucked some fresh basil inside the cavity along with half a lemon (the other half I squeezed over the whole chicken). I also had some "Greek Seasoning" from Penzey's that I rubbed all over the chicken, too. The smell was like heaven. The final touch was to cube some red potatoes and roast alongside the chicken, basting often with the wonderful juices. I'm stuffed and craving more-YUM!


  1. I let this marinate for 5 hours and used garlic salt instead of salt, I just sprinkled it all over the chicken before putting it in the rottiserie. The results were a super tender and tasty bird!!! Will make this again, thanks for sharing Bergy. :)
  2. This is an easy and tasty recipe. I didn't have time to marinate the chicken but I did spoon some of the liquid under the skin of the chicken and then dumped the rest all over it. The chicken was very juicy and my family loved it. I might substitute white wine for the lemon juice next time for a bit of a different flavour.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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