Name: Greek Inspired Roast Chicken
Ingredients: 1 whole chicken, about 4 lbs; 2.5 tsp kosher salt; 1 tsp fresh ground pepper, divided; 2 tsp dried oregano, divided; 3 T olive oil, divided; 12 oz small potatoes, halves; 2-3 Roma tomatoes, seeded and cut into eighths; 1/2 red onion, cut into ¼ inch wide slices,; 16-20 olives (green and/or kalamata), cut into halves; 1 lemon, juice and zest; 2 oz crumbled feta – optional

Ingredients

Scale

1 whole chicken, about 4 lbs
2.5 tsp kosher salt
1 tsp fresh ground pepper, divided
2 tsp dried oregano, divided
3 T olive oil, divided
12 oz small potatoes, halves
2–3 Roma tomatoes, seeded and cut into eighths
1/2 red onion, cut into ¼ inch wide slices,
16–20 olives (green and/or kalamata), cut into halves
1 lemon, juice and zest
2 oz crumbled feta – optional

Cook Mode Prevent your screen from going dark

Instructions

Remove the innards from inside the chicken, neck, heart, liver, gizzard, etc. (if desired, you can save them for another purpose). Rinse the chicken inside and out with cool water and pat dry with paper towels.
In a very small bowl, mix together 2.5 tsp Kosher salt, 1/2 tsp pepper, 1 tsp dried oregano. Rub the spice blend all over the chicken, including inside the cavity. Set the seasoned chicken in a pan on a rack in a roasting pan, breast side up. Let the chicken rest uncovered inside the refrigerator for at least 6 but up to 24 hours.
When chicken is ready for roasting, preheat the oven to 425 degrees. Remove chicken from oven and brush skin all over with 1 T olive oil.
Place the potatoes, tomatoes, and olives in a medium sized mixing bowl. Drizzle with 2 T olive oil and stir to coat veggies. Sprinkle 1 tsp dried oregano and ½ tsp pepper, stirring again. Arrange prepared veggies into the roasting pan, around or under the rack holding the chicken.
Place roasting pan with chicken and veggies in center rack of preheated oven, breast side up. Roast for 35 minutes. Remove pan from oven and flip chicken over. Roast for an additional 20 minutes, or until an instant-read thermometer pushed into the meatiest part of the thigh reaches at least 165 degrees.
Remove pan from oven. Place chicken on a cutting board and the cooked vegetables in a serving bowl. Sprinkle lemon zest over vegetables. Squeeze lemon juice over vegetables and stir. Taste and adjust seasonings. Slice chicken meat from the bones as desired, serve with vegetables.