Ingredients:

  • 2 Tablespoons Dried Greek Oregano
  • 1 Tablespoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Freshly Ground Black Pepper
  • 5 teaspoons Coarse Sea Salt
  • 5 teaspoons Lemon Zest (from 1 large lemon)
  • 1 Whole Chicken (approx. 4-5 lbs / 1.8-2.3 kg), giblets removed, patted dry
  • 4 Tablespoons Olive Oil (Extra Virgin)
  • 2 Tablespoons Fresh Lemon Juice (from 1 lemon)
  • 4 cloves Fresh Garlic, finely minced
  • 3-4 Fresh Rosemary Sprigs (for cavity)
  • 1 medium Yellow Onion, quartered (for roasting)
  • 1 lb Small Potatoes, halved (Optional)

Instructions:

  1. In a small bowl, combine all Greek Seasoning ingredients (Oregano, Thyme, Rosemary, Garlic Powder, Onion Powder, Paprika, Pepper, Salt, and Lemon Zest). Mix well until the lemon zest is evenly distributed.
  2. Pat the chicken skin aggressively dry with paper towels. This is crucial for achieving crispy skin.
  3. Create the Herb Paste: In a separate small bowl, whisk together the Olive Oil, Fresh Lemon Juice, minced Garlic, and half (1/2) of the prepared Greek Seasoning blend.
  4. Seasoning Technique: Gently separate the skin from the chicken breast meat. Rub one-third of the remaining seasoning blend directly onto the meat under the skin. Rub the rest of the herb paste mixture (plus the remaining half of the dry blend) all over the exterior skin.
  5. Stuff the Cavity: Place the quartered onion and fresh rosemary sprigs inside the chicken cavity. If desired, loosely tie the legs together with kitchen twine.
  6. Preheat oven to 425°F (220°C). Place the seasoned chicken breast-side up in the roasting pan. If using, scatter the halved potatoes around the base.
  7. Initial Roast: Roast for 20 minutes at 425°F (220°C) to achieve a beautiful crisp skin.
  8. Lower Heat: Reduce oven temperature to 375°F (190°C). Continue roasting for another 55–70 minutes. Baste once halfway through with pan juices.
  9. Check Doneness: The chicken is done when an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. Juices must run clear when pierced.
  10. Rest: Remove the chicken from the oven, tent loosely with foil, and let it rest on a cutting board for a mandatory 15 minutes before carving to ensure maximum juiciness.