Description

Roasted chicken with bright lemon and aromatic garlic is a Greek diner classic that you can easily create at home. Pasture-raised chicken is stuffed with fresh garlic, lemons, and oregano, then roasted to golden brown and delicious over potato wedges. The roasted chicken lends savory, umami rich flavor to zesty lemon juice, creating an addictive sauce that's soaked up the bed of tender roasted potatoes. Serves 3-4. (Nut Free, Dairy Free, Gluten Free)

Includes:
  • 1 Whole Chicken (3-4 lb avg)
  • 1 lb avg Yukon Gold Potatoes
  • 1 bunch Fresh Oregano
  • 4 oz Garlic Bulb
  • 1 lb avg Eureka Lemons

You will need:

  • Olive oil
  • Salt and pepper

Hands on Time: 20 minutes; Total Time: 60-80 minutes

INSTRUCTIONS

STEP 1  Preheat the oven to 425°F and set chicken on kitchen counter while you prepare the vegetables. Chop the potatoes into wedges, about 1-inch thick. Add to a roasting pan or large cast iron skillet.  Chop 2 tbsp. fresh oregano leaves and scatter half over potatoes; reserve 1 tbsp. chopped oregano. Peel and smash 8 whole garlic cloves and scatter over potatoes. Drizzle with 2 tbsp. oil and season with salt and pepper. Toss to combine. Squeeze the juice of 1 lemon all over and add the lemon halves to the pan. Set aside.
STEP 2 
Slice 1 lemon into quarters and chop 1 garlic bulb in half widthwise. Set aside.
STEP 3  Pat the chicken dry with paper towels, then season the inside of the cavity with salt and pepper. Stuff the cavity with the lemon quarters, garlic bulb halves, and remainder of whole oregano. Rub the entire chicken with 3-4 tbsp. olive oil and squeeze over the juice of 1 lemon. Rub with reserved 1 tbsp. chopped oregano and seasonal well with salt and pepper. Add the chicken, breast side up, on top of the potatoes in the roasting pan.
STEP 4  Roast the chicken in the preheated oven for 45-60 minutes or until the internal temperature, when measured at the thickest part of the breast, reaches 160°F. Remove the chicken from the roasting pan to rest and continue roasting potatoes for 5-10 minutes until tender, if needed.
STEP 5  Let the chicken rest for at least 10 minutes before carving.

*Overnight Marinade: Marinate the chicken overnight to enhance the lemon, garlic, and oregano flavor. Stuff and season the chicken per Steps 2 and 3. Set in the refrigerator, uncovered. On the next day, let marinated chicken rest at room temperature for 1 hour before topping potato wedges (prepared per Step 1) and roasting per Steps 4 and 5.


What's inside

Regenerative Whole Chicken - Default: 1 - Max: 1
Potatoes, Yukon Gold, Organic 1 lb avg - Default: 1 - Max: 1
Lemons, Eureka, Organic, 1 lb avg - Default: 1 - Max: 1
Garlic, Organic, 4 oz - Default: 1 - Max: 1
Herbs, Oregano, 1 bunch - Default: 1 - Max: 1

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Greek Roasted Chicken Kit

$19.99

serves 3 ($6.66/serving)
Roasted chicken with bright lemon and aromatic garlic is a Greek diner classic that you can easily create at home. Pasture-raised chicken is stuffed with fresh garlic, lemons, and oregano, then roasted to golden brown and delicious over potato wedges. The roasted chicken lends savory, umami rich flavor to zesty lemon juice, creating an addictive sauce that's soaked up the bed of tender roasted potatoes. Serves 3-4. (Nut Free, Dairy Free, Gluten Free)

Includes:
  • 1 Whole Chicken (3-4 lb avg)
  • 1 lb avg Yukon Gold Potatoes
  • 1 bunch Fresh Oregano
  • 4 oz Garlic Bulb
  • 1 lb avg Eureka Lemons

You will need:

  • Olive oil
  • Salt and pepper

Hands on Time: 20 minutes; Total Time: 60-80 minutes

INSTRUCTIONS

STEP 1  Preheat the oven to 425°F and set chicken on kitchen counter while you prepare the vegetables. Chop the potatoes into wedges, about 1-inch thick. Add to a roasting pan or large cast iron skillet.  Chop 2 tbsp. fresh oregano leaves and scatter half over potatoes; reserve 1 tbsp. chopped oregano. Peel and smash 8 whole garlic cloves and scatter over potatoes. Drizzle with 2 tbsp. oil and season with salt and pepper. Toss to combine. Squeeze the juice of 1 lemon all over and add the lemon halves to the pan. Set aside.
STEP 2 
Slice 1 lemon into quarters and chop 1 garlic bulb in half widthwise. Set aside.
STEP 3  Pat the chicken dry with paper towels, then season the inside of the cavity with salt and pepper. Stuff the cavity with the lemon quarters, garlic bulb halves, and remainder of whole oregano. Rub the entire chicken with 3-4 tbsp. olive oil and squeeze over the juice of 1 lemon. Rub with reserved 1 tbsp. chopped oregano and seasonal well with salt and pepper. Add the chicken, breast side up, on top of the potatoes in the roasting pan.
STEP 4  Roast the chicken in the preheated oven for 45-60 minutes or until the internal temperature, when measured at the thickest part of the breast, reaches 160°F. Remove the chicken from the roasting pan to rest and continue roasting potatoes for 5-10 minutes until tender, if needed.
STEP 5  Let the chicken rest for at least 10 minutes before carving.

*Overnight Marinade: Marinate the chicken overnight to enhance the lemon, garlic, and oregano flavor. Stuff and season the chicken per Steps 2 and 3. Set in the refrigerator, uncovered. On the next day, let marinated chicken rest at room temperature for 1 hour before topping potato wedges (prepared per Step 1) and roasting per Steps 4 and 5.

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