Get ready to embark on a culinary journey that will transform your dinner table into a Greek taverna! This Greek Roasted Chicken with Lemon Orzo is not just a meal—it's a flavor explosion that combines the zesty brightness of lemon, the aromatic herbs of the Mediterranean, and the comforting richness of perfectly roasted chicken. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary home-cooked meal, this recipe promises to be your new go-to showstopper that brings the sunny flavors of Greece right to your kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 cups orzo pasta
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups chicken broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Remove giblets from chicken cavity and pat the chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, minced garlic, lemon zest, dried oregano, salt, and pepper to create a marinade. Gently separate chicken skin from meat and rub the marinade directly onto the chicken meat and over the skin.
- Place the whole chicken in a large roasting pan. Squeeze fresh lemon juice over the chicken and inside the cavity. Truss the chicken legs with kitchen twine to ensure even cooking.
- Roast the chicken uncovered in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- About 25 minutes before chicken is done, prepare the orzo. In a large saucepan, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until al dente, stirring occasionally.
- Remove chicken from oven and let rest for 10-15 minutes to allow juices to redistribute. Transfer chicken to a cutting board and carve.
- Drain any excess liquid from orzo and transfer to a serving platter. Place carved chicken pieces on top of the orzo.
- Garnish with fresh chopped parsley and additional lemon wedges. Serve hot and enjoy your Greek-style roasted chicken with lemon orzo.
Tips
- Pat the chicken completely dry before seasoning to ensure crispy, golden-brown skin that will make your mouth water.
- Don't skip the step of separating the skin from the meat—this allows the marinade to penetrate deeply, creating maximum flavor.
- Use a meat thermometer to check the internal temperature of the chicken. 165°F (74°C) is the magic number for perfectly cooked, juicy chicken.
- Let the chicken rest after roasting to allow the juices to redistribute, ensuring each bite is succulent and tender.
- For extra flavor, consider adding some whole garlic cloves and lemon wedges to the roasting pan to infuse more Mediterranean aromatics.
- If you want a more golden skin, you can broil the chicken for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- The orzo should be cooked al dente—it will continue to absorb liquid when mixed with the chicken, so be careful not to overcook.
Nutrition Facts
Calories: 600kcal
Carbohydrates: 23g
Protein: g
Fat: 29g
Saturated Fat: 8g
Cholesterol: 150mg
