If you’re looking for a crowd pleaser that’s easy but impressive, this Greek Roasted Chicken recipe is just what you need. Cooking a whole chicken in a Dutch oven keeps it juicy and packs in the flavor. Serve with rice or couscous.
Yield : 6 to 8 servings
- 2 Tbsp olive oil
- 1 small onion, sliced
- 8 to 10 garlic cloves, roughly chopped
- 3 to 4 lb whole chicken, cleaned
- 3 Tbsp fresh marjoram, chopped, plus 3 sprigs set aside
- 1 Tbsp fresh rosemary, chopped, plus 4 sprigs set aside
- 1 Tbsp fresh thyme, chopped, plus 6 sprigs set aside
- 1 lemon, zested and quartered
- ⅛ tsp black pepper
- ¼ cup Marsala wine
- 1 pint of cherry tomatoes
- 3 to 4 small tomatoes
- ½ cup pitted Greek olives
- 1 tsp salt
- Twine (optional)
- Preheat oven to 375°F.
- In a large Dutch oven or oven-safe pot set over medium heat, warm olive oil. Add onion slices and saute. Cook until onion starts caramelize and the edges brown. Add garlic and cook for an additional 5 minutes, stirring frequently. Remove from heat and let the pot cool.
- While the pot is cooling, mix together chopped marjoram, rosemary, thyme, lemon zest, and black pepper. Stuff the inside of the chicken with 2 lemon quarters, 2 rosemary sprigs, 1 marjoram sprig, and 2 thyme sprigs. Tie the legs together with twine if desired. Once the pan is cool, spread onions and garlic in an even layer on the bottom of the pan. Place chicken on top of the onions and pour in the Marsala. Cover the outside of the chicken with herb mixture.
- Around the chicken, add cherry tomatoes, small tomatoes, and olives. Add remaining herb sprigs and lemon quarters throughout the pan. Evenly sprinkle chicken and vegetables with salt and cover with the lid or aluminum foil.
- Place in the middle of the oven and bake for 60 – 70 minutes, depending on the weight of your bird. At the 60-minute mark, carefully check the temperature of the thickest part of dark meat, being careful to not touch a bone. When the internal temperature reaches 165℉, remove chicken from the oven. Let it rest for 10 minutes before cutting and serving. Serve warm with tomatoes and onions spooned over rice or couscous.
Featured Ingredient: Sweet Marjoram
Sweet marjoram is often described as a mild oregano. It’s a popular seasoning in European cuisine, in dishes ranging from sausages, stuffings, and stews to soups and roasted vegetables. Marjoram also dries very well, so harvest as needed in the summer and dry for use in the winter months. Keep in mind that the flavor intensifies right before the plant begins to bloom. Grow your own marjoram this summer.
Recipe by Sarah Ward, creator of the blog of the dirt