A Simple Greek Chicken Roast

This is a simple chicken roast, marinated in mix of thyme, oregano, garlic, salt, pepper, lemon juice and olive oil. It looks and smells amazing!

Here I have halved a whole chicken by cutting right down the middle. You could also butterfly it using this method.



If you have at least a 4.5 hours in advance:

  • chuck several good slugs of olive oil and lemon juice into a snap lock bag.
  • add into the bag a handful of chopped thyme and oregano and 1 -2 diced garlic cloves.
  • also add some salt and pepper.
  • close the bag and mix everything around.
  • add the chicken halves, close the bag again and massage it for a bit, getting the marinade into every nook and cranny.
  • leave it in the fridge for at least 2 hours (over night is better).
  • preheat your oven to 160C and get the chicken out of the fridge.
  • cook the chicken in an non-stick oven tray for about 2 hours.

If you don’t have time, follow this shortcut:

  • chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
  • add the other ingredients as above and mix with a fork.
  • preheat your oven to 160C.
  • massage some of the marinade into the chicken.
  • cook the chicken in an oven tray for about 2 hours, turning and basting with the marinade every 30 minutes or so.

Marinated and already looking good:


Two hours at 160C:


A perfect summer’s day meal, just add salad and friends:




Here are some more chicken recipes and roasting posts: 

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