{"id":105,"date":"2026-05-24T01:21:50","date_gmt":"2026-05-24T06:21:50","guid":{"rendered":"https:\/\/thehangrychronicles.com\/?p=105"},"modified":"2026-05-24T01:21:50","modified_gmt":"2026-05-24T06:21:50","slug":"greek-garlic-roasted-chicken","status":"publish","type":"post","link":"https:\/\/thehangrychronicles.com\/?p=105","title":{"rendered":"Greek Garlic Roasted Chicken"},"content":{"rendered":"\n

This is by far my favorite way to cook a whole chicken. Whether you do this in the oven, on the grill, over a fire, in the microwave, or in a pressure cooker, it’s so flavorful!
A dutch oven is the only way to cook this traditionally. I happen to have a stoneware one that is my go to for the oven or microwave. But if I’m cooking on the grill or fire, I prefer a cast iron one.
I haven’t had great success with the pressure cooker….yet.<\/p>\n\n\n

<\/div>
\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Greek Garlic Chicken<\/h2>\n
<\/div>\n
A garlicky roasted whole chicken. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Mediterranean<\/span><\/div>
Keyword: <\/span>chicken, whole<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>The Hangry Chronicles<\/span><\/div>\n
Cost: <\/span>$10<\/span><\/div>\n

Equipment<\/h3>
  • dutch oven<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1\u00bd<\/span> tsp<\/span> oregano<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> bell pepper flakes<\/span><\/li>
    • 1<\/span> tsp<\/span> parsley<\/span><\/li>
    • \u00be<\/span> tsp<\/span> garlic granules<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> black pepper<\/span> fresh ground<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> whole<\/span> lemon<\/span> (large) zested and cut in half<\/span><\/li>
    • 50<\/span> cloves<\/span> garlic<\/span><\/li>
    • 3<\/span> Tbsp<\/span> olive oil<\/span> extra virgin, divided<\/span><\/li>
    • \u00bc<\/span> cup<\/span> butter<\/span> softened<\/span><\/li>
    • 5<\/span> lbs<\/span> whole chicken<\/span><\/li>
    • 1<\/span> whole<\/span> onion<\/span> (medium) quartered<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Reserve 1 tsp. of the lemon zest.<\/span><\/div><\/li>
      • In a dish large enough to fit a masher, place garlic cloves and cover with 1 Tbsp of olive oil. Microwave on high for 3 minutes. Set aside to cool.<\/span><\/div><\/li>
      • In a small dish, mix oregano, bell pepper, parsley, garlic granules, black pepper, salt, and remaining lemon zest. Combine half of the spice mixture, remaining lemon zest, butter, and garlic cloves. Mash well.<\/span><\/div><\/li>
      • Prepare the chicken, removing excess fat and patting dry. Using your fingers, gently separate the skin from the breast and thigh. <\/span><\/div><\/li>
      • Spread the mash evenly under the skin atop the breast and thighs.<\/span><\/div><\/li>
      • Place cut lemon and onion quarters inside chicken. Truss chicken.<\/span><\/div><\/li>
      • Put chicken, breast side up, in dutch oven.<\/span><\/div><\/li>
      • With the remaining half of the spice mixture, combine with 2 Tbsp of olive oil and brush over entire chicken. <\/span><\/div><\/li>
      • Cover and bake for 1 hour. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This is by far my favorite way to cook a whole chicken. Whether you do this in the oven, on the grill, over a fire, in the microwave, or in a pressure cooker, it’s so flavorful!A dutch oven is the only way to cook this traditionally. I happen to have a stoneware one that is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_canvas","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-105","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105"}],"version-history":[{"count":1,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/posts\/105\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=\/wp\/v2\/posts\/105\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thehangrychronicles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}