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Roast souvlaki-spiced chicken

One whole roast souvlaki-spiced chicken

Roast souvlaki-spiced chicken

Name: Roast souvlaki-spiced chicken
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
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

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 2 hrs and 30 mins

plus at least 3 hrs marinating and resting

A star rating of 4.9 out of 5.8 ratingsRate

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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

Gluten-free

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Green Gem salad

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This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a big, crunchy, green salad.

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal560
fat30g
saturates7g
carbs21g
sugars4g
fibre4g
protein49g
salt2.01g

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, September 2025

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A star rating of 4.9 out of 5.8 ratings

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