Roast souvlaki-spiced chicken
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Roast souvlaki-spiced chicken

Enjoy chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until tender. Serve with our confit tomatoes

  • Prep:20 mins
    Cook:2 hrs 30 mins
    plus at least 3 hrs marinating and resting
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 560
  • fat 30g
  • saturates 7g
  • carbs 21g
  • sugars 0g
  • fibre 4g
  • protein 49g
  • salt 2.01g

Ingredients

  • 2 lemons , 1 zested and juiced, 1 cut in half
  • 4 garlic cloves , crushed
  • 2 tsp dried oregano
  • 1 ½ tsp sweet smoked paprika
  • pinch of ground cinnamon
  • 50ml olive oil
  • 1 whole chicken , around 1.8kg
  • 2 red onions , thickly sliced
  • 2 thick sprigs rosemary
  • 750g baby potatoes , halved if large

Method

  1. In a bowl, combine the lemon zest and juice, garlic, oregano, paprika, cinnamon and olive oil with 2 tsp flaky sea salt and lots of black pepper. Set the chicken in a large roasting tin and remove any string. Add the remaining cut lemon inside the cavity and slather over the oil mixture. Leave to marinate in the fridge for at least 3 hrs, uncovered. Will keep chilled for up to 24 hrs.

  2. Remove the chicken from the fridge an hour before you want to start cooking so that it comes to room temperature. Heat the oven to 160C/140C fan/gas 3. Remove the chicken from the tin and scatter in the onions, rosemary and potatoes. Pour in 100ml water and add the chicken back on top. Roast for 2-2 1/2 hrs until the chicken is cooked through, browned and fall-apart tender. Remove and set aside to rest for 30 mins. Pour any excess roasting juices carefully out of the corner of the pan into a jug and keep the potatoes warm in a low oven. Skim any fat from the top of the juices and warm it through in a saucepan before serving.

  3. Serve the roast chicken carved on a platter with the potatoes, red onions and the roasting tin juices drizzled over the top.

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