Greek Lemon Garlic Roast ChickenGreek Lemon Garlic Roast Chicken
Greek Lemon Garlic Roast Chicken
Greek Lemon Garlic Roast Chicken
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Recipe - The Fairway Market Corporate
GreekLemonGarlicRoastChicken.jpg
Greek Lemon Garlic Roast Chicken
Prep Time30 Minutes
Servings6
Cook Time90 Minutes
Ingredients
1 1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
Juice from 1 lemon
3 Tbs minced garlic
1/2 tsp ground black pepper
1/4 cup Wholesome Pantry olive oil
1 large Lemon, halved
1 onion, peeled and halved
1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded
1 package Wholesome Pantry grape tomatoes
1 package Wholesome Pantry chickpeas, rinsed and drained
1 lb Zucchini, cut into halves
Directions

1.Preheat oven to 350 degrees. Combine all dry rub ingredients in a small bowl. Coat chicken in dry rub and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.

 

2. Roast at 350 degrees for 45 minutes.

 

3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.

 

4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!

 

30 minutes
Prep Time
90 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 1/2 tsp salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
1 tsp dried oregano
Hunt's Diced Tomatoes with Basil, Garlic & Oregano, 14.5 oz
Hunt's Diced Tomatoes with Basil, Garlic & Oregano, 14.5 oz
On Sale! Limit 4
$1.75 was $2.19$0.12/oz
1 tsp dried basil
McCormick Basil Leaves, 0.62 oz
McCormick Basil Leaves, 0.62 oz
$3.89$6.27/oz
1 tsp dried thyme
Simply Organic Thyme, 0.78 oz
Simply Organic Thyme, 0.78 oz
$6.49$8.32/oz
Juice from 1 lemon
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$8.98 avg/ea$4.49/lb
3 Tbs minced garlic
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1/2 tsp ground black pepper
McCormick Pure Ground Black Pepper, 3 oz
McCormick Pure Ground Black Pepper, 3 oz
$6.39$2.13/oz
1/4 cup Wholesome Pantry olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
1 large Lemon, halved
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$8.98 avg/ea$4.49/lb
1 onion, peeled and halved
Onion Vidalia, 0.3 pound
Onion Vidalia, 0.3 pound
$0.51 avg/ea$1.69/lb
1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded
Bell and Evans Whole Chicken Legs, 1 pound
Bell and Evans Whole Chicken Legs, 1 pound
$5.79 avg/ea$5.79/lb
1 package Wholesome Pantry grape tomatoes
Cherry Tomatoes, 1 ct, 1 each
Cherry Tomatoes, 1 ct, 1 each
$4.99
1 package Wholesome Pantry chickpeas, rinsed and drained
Goya Chick Peas, 16 oz
Goya Chick Peas, 16 oz
$2.79$0.17/oz
1 lb Zucchini, cut into halves
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz
$1.12 avg/ea$1.99/lb

Directions

1.Preheat oven to 350 degrees. Combine all dry rub ingredients in a small bowl. Coat chicken in dry rub and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.

 

2. Roast at 350 degrees for 45 minutes.

 

3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.

 

4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!