My nephew made Greek style roasted chicken legs for their dinner last week and he shared it on Facebook. It looks so good, I decided to make some for my family. My son from Calgary is here for two weeks so it is the best time to make this tempting chicken dish. I love this recipe because it has simple ingredients and it is easy to prepare. The hard part is slicing the vegetables. The slices of lemon and garlic placed under the chicken’s skin make it tasty and so flavorful. The smell that was coming from the oven while the chicken and vegetables were roasting was incredible. This Greek style roasted chicken with potatoes and carrots is a meal unto itself. It is satisfyingly healthy and delicious as well. Enjoy!
Cooking Tips for Perfect Roasted Chicken
To achieve perfectly roasted chicken, start by patting the chicken dry before seasoning. This helps the skin crisp up nicely. A good seasoning blend is key. Use a mix of salt, pepper, and your favorite herbs like oregano and thyme for that authentic Greek flavor. Consider marinating the chicken for a few hours or overnight if you have the time. This allows the flavors to penetrate deeper into the meat. For even cooking, let the chicken sit at room temperature for about 30 minutes before roasting. This helps it cook evenly, avoiding that dreaded undercooked center. Lastly, don’t rush the cooking process. Roast the chicken at a steady temperature, usually around 400°F, and use a meat thermometer to ensure it reaches 165°F at the thickest part. This way, you can enjoy juicy chicken without any worries. Toss the potatoes and carrots in the same pan for added flavor. The vegetables soak up the delicious chicken drippings, making them even more irresistible.
Serving Suggestions and Pairings
This Greek style roasted chicken is versatile when it comes to serving options. You can enjoy it straight from the oven with just the roasted potatoes and carrots on the side. For a more complete meal, serve it with a light Greek salad made of cucumbers, tomatoes, feta cheese, and olives. A drizzle of olive oil and a splash of lemon juice ties everything together beautifully. If you want to elevate the meal further, consider adding a side of tzatziki sauce. This cool, creamy yogurt sauce with cucumber and garlic complements the roasted chicken perfectly. It’s refreshing and adds a nice contrast to the savory flavors. For a heartier option, pair it with some warm pita bread or rice pilaf. Both will soak up the delicious juices from the chicken and make your meal even more satisfying. Leftovers can be shredded and tossed into a wrap or salad for a quick lunch the next day.
Frequently Asked Questions
What can I substitute for chicken legs?
You can use bone-in chicken thighs or even whole chicken parts if you prefer. Just keep in mind that cooking times may vary slightly depending on the size of the pieces.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it for up to three months.
Can I make this dish ahead of time?
Yes, you can prep everything a day in advance. Just season the chicken and chop the veggies, then store them separately in the fridge until you’re ready to roast.
What sides pair well with this chicken?
This chicken is pretty filling on its own, but a simple Greek salad or some steamed green beans would make a great addition. Fresh pita bread is also a nice touch.
What are common mistakes to avoid when roasting chicken?
One common mistake is not letting the chicken sit at room temperature before cooking, which can lead to uneven cooking. Also, avoid opening the oven too often, as it lets the heat escape and can affect cooking time.
Greek Style Roasted Chicken with Potatoes and Carrots
Ingredients
- 4 chicken legs with thigh attached
- Sea salt and freshly ground peppers
- 1 lemon cut in quarters
- 4 cloves garlic peeled and cut in half
- 2 large carrots peeled and cut into large dice
- 1 ½ lbs small white potatoes brushed and cut into large dice
- 1 medium yellow onion sliced
- ½ cup olive oil
- 1 tbsp dried oregano
Instructions
- Preheat oven at 425 degrees F.
- Season chicken pieces with salt and pepper. Push under the skin of each chicken a piece of lemon and 2 garlic clove halves. Place chicken on a large pan (large enough to fit potatoes and carrots in one layer).
- Place carrots, potatoes and sliced onion in a large bowl. Add 4 tablespoons olive oil and oregano; mix well, until all vegetables are well coated. Spread vegetables in one layer around the chicken pieces in the pan.
- Brush chicken pieces generously on both sides with olive oil. Roast for about 45 minutes to one hour or until juices run clear when thickest part of the chicken is pierce with a fork.
- If chicken is cooked but the vegetables are not, remove chicken from the pan, and continue roasting the vegetables until they are crunchy on the outside and soft on the inside.
Notes
Nutrition
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