Greek roast chicken in England

So what did I do whilst in London? Walked a lot, drank a little and enjoyed a jolly good time with friends and family, it felt a bit like celebrating Christmas only a month early. The festive season has definitely arrived back in England, from every shop window to the last pub, the place is dripping in Christmas decorations and lights. It’s very early indeed, but I won’t complain, it’s fun to get carried away with the fireworks, street lights and celebrations. Especially when nothing of the sort is happening yet back in Greece.


Talking of celebrations though, there is still nothing better than getting together with friends around the table. You don’t need an excuse like Christmas or somebody’s birthday to enjoy good food. This time, dinner was a bit of a rush, crammed in to my rather hectic schedule on my visit to London. And here is what I made for my friends: roast chicken the Greek way, with oregano and lemon.

Very fragrant indeed and dead easy to make, which means we had all the time in the world to chatter away and catch up!

What you will need:

  • 1 chicken, at least 1.5 kg for 4 people
  • 8-10 potatoes
  • 2 lemons
  • 1 onion
  • Oregano
  • 2 cloves of garlic
  • 80ml Olive oil
  • Salt and pepper to taste

What to do:

There is nothing easier than a roast. Once you clean the featherless bird, carefully place the peeled onion and garlic cloves inside it and tie its legs to keep them in place. Onion and garlic help eliminate the strong poultry odour that sometimes accompanies roast chicken. Mix the olive oil and juice of 1 lemon, add a generous pinch of oregano and brush your chicken well before placing it in the baking tray.


Next, the potatoes. Once peeled I chop them into large wedges. And if I am lucky to have a tray big enough they go together with the chicken, that way everything comes out of the oven at the same time perfectly cooked!

Preheat your oven to 180 oC, add a little more water to the dish and cover with foil. Now it’s ready for the oven, allow approximately an hour per kilo of chicken. You might have to add a little warm water towards the end to keep the meat moist and remember: Uncover for the last 20 min to get a golden crispy skin and of course make sure the bird’s juices run clear before serving.thexpertcarver

Tip: it’s equally good with orange in case you run out of lemons or want to add a sweeter taste.


Hope you will enjoy it as much as we did!

and yes, its goes really well with ale too!


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