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Greek Islands Roasted Chicken

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  Roasting chicken 6 Pound
  Lemon 1
  Canned grape leaves 6
  Butter 1 Tablespoon
  Dried oregano 1 Teaspoon
  Salt 1 Teaspoon
  Ground pepper 3⁄4 Teaspoon
  Flour 2 Tablespoon
  Chicken broth 1 3⁄4 Cup (28 tbs)

1. Preheat oven to 400°F. Rub outside of chicken with cut side of 1 lemon quarter. Wrap all 4 lemon quarters with grape leaves and use to fill chicken cavity. Rub chicken with butter and season with 1/2 teaspoon each oregano, salt, and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and roast until an instant-reading thermometer inserted into thigh registers 180°, about 1 1/2 hours longer.
2. Remove chicken to a carving board. Pour off all but 2 tablespoons drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2 minutes. Whisk in broth, lemon juice, and remaining 1/2 teaspoon oregano. Bring to a boil, stirring, until gravy is thickened and smooth, 2 to 3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Carve chicken, discarding lemons and grape leaves, and serve with gravy.

Recipe Summary

Difficulty Level: 
Main Dish

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Greek Islands Roasted Chicken Recipe