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Olives, Basil & Chicken… Oh My: Greek Roast Chicken

Add the flavors of the Mediterranean to your family’s dinner table with this Greek Roast Chicken with herbs and olives.

Greek Roast Chicken with herbs and olives -- FamilySpice.com

When you are cooking for five, you find yourself always doing a balancing act. Everyone has a particular preference for food and you have to realize that you will never satisfy everyone in one meal. You will always have at least one person disappointed. That includes myself, too. I find myself not cooking for me or the hubby, but for the kids. Will they like it? Is it too exotic? Too spicy? Too weird? Too green?

Herb butter for Greek Roast Chicken with herbs and olives -- FamilySpice.com

Everyone in my house likes chicken. So I find myself doing a lot of roast chickens, especially when they go on sale and I find myself buying them for as little as 38¢/pound. No brainer, right?

I can also have any number of side dishes when I cook dinner this way, to again, please everyone.

I’ve made many roast chickens, with different flavors and herbs. This time, to really get the attention of Middle-Child, I decided to do a Greek twist. You see, he loves olives.

Greek Roast Chicken with herbs and olives -- FamilySpice.com

Santa even found a small jar of olives and left them in his stocking last year. Of course, you could imagine his disappointment when Santa didn’t bring him a jar of olives this past Christmas.

Shame, shame on you, Santa.

Greek Roast Chicken with herbs and olives -- FamilySpice.com

I’ve managed to get sick again. It’s really shameful to get sick in the winter in San Diego. We’ve had lovely warm weather and I’m tired of missing out on enjoying it…

Sigh.

Greek Roast Chicken with Kalamata Olives

Author:

Laura Bashar

A taste of the mediterranean for the family roast chicken, seasoned with mint, oregano and basil and rubbed down with kalamata olives. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 3 1/2 lb whole roasting chicken
  • 1/4 cup butter, unsalted
  • 1/2 tsp mint, dried
  • 1/4 tsp oregano, dried
  • 1/4 tsp basil, dried
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 1/2 cup kalamata olives, pitted & finely chopped
  • 1 lemon, quartered
  • 1 onion, quartered
  • 1 sprig of basil, fresh
  • 1 sprig of mint, fresh

Directions:

  1. About 30 minutes before roasting, remove from the refrigerator:
    • 3 1/2 lb whole roasting chicken
  2. If the giblets and neck are in the chicken cavity, remove them and reserve or discard.
  3. Preheat oven to 350ºF.
  4. In a small bowl combine:
    • 1/4 cup butter, unsalted
    • 1/2 tsp mint, dried
    • 1/4 tsp oregano, dried
    • 1/4 tsp basil, dried
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  5. Run hands under the chicken breast skin to loosen.
  6. Rub butter mixture under the skin, as well as over the outside of the chicken.
  7. Stuff under the skin of both chicken breasts with:
    • 1/2 cup kalamata olives , pitted & finely chopped
  8. Place in lightly oiled small roasting pan with rack, and stuff cavity with:
    • 1 lemon , quartered
    • 1 onion , quartered
    • 1 sprig of basil, fresh
    • 1 sprig of mint, fresh
  9. Using kitchen twine, tie legs together and tuck wing tips under the chicken.
  10. Roast chicken until meat thermometer inserted into thickest part of thigh registers 170º-175ºF, approximately 1 hour.
  11. Tilt chicken to allow juices from cavity to run into roasting pan.
  12. Transfer chicken to platter, cover with foil and let stand for 10 minutes, allowing internal temperature to rise.
  13. Spoon and discard fat from surface of pan juices.
  14. Serve chicken with pan juices on the side.

Prep Time:

Yield: Serves 4

Cook Time: