Greek Roast Chicken

Step 1

Remove the chicken from the refrigerator 20 minutes before cooking — this allows it to come closer to room temperature so it cooks more evenly. Preheat your oven to 425°F.

Step 2

Pat the chicken completely dry inside and out with paper towels — removing all surface moisture is essential for achieving crispy, golden skin instead of a pale, steamed exterior. Don't skip this step.

Step 3

Make the herb paste: In a small bowl, combine 4 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 2 teaspoons of dry oregano, 5 minced garlic cloves, 1.5 teaspoons of kosher salt, and 0.75 teaspoon of freshly ground black pepper. Stir until combined.

Step 4

Place the chicken breast-side up in a 9x13-inch roasting pan or on a rimmed baking sheet. Rub the herb paste all over the chicken — under the skin on the breasts and thighs, inside the cavity, and over the exterior. Don't be shy with the seasoning.

Step 5

Pour 0.5 cup of chicken broth or water into the bottom of the pan — this will create steam to keep the chicken moist and prevent the drippings from burning.

Step 6

Roast at 425°F for 35 to 40 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. The skin should be deep golden brown and crackle when you tap it.

Step 7

Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 8 minutes — during this time, carryover cooking will bring the internal temperature up slightly and allow the juices to redistribute so the meat stays moist when you cut into it.

Step 8

Cut the lemon into wedges. Carve the chicken into pieces and arrange on a serving platter. Sprinkle with 0.25 cup of roughly chopped fresh parsley and serve with the lemon wedges on the side — guests can squeeze fresh juice over their portions.

Step 9

Pour the pan drippings into a small serving bowl to drizzle over the chicken or serve on the side. The golden, herb-infused oil is liquid gold.