Greek Lemon Roast Chicken
Ingredients:
- 1 KgChicken Thigh
- Marinade:
- 1Chicken Bouillon Cube
- 1Lemon, Juice
- 1/2Lemon Zest
- 30 mlOlive Oil
- 60 mlChicken Stock
- 20 gHoney
- 20 gDijon Mustard
- 4 clovesGarlic, crushed
- 3 gSalt
- 2 gThyme, ground
- 3 gPepper, ground
- 2 gOregano, ground
- 2 gDill Seed, ground
Method:
- Preheat oven to 200 ℃ / 400 ℉.
- Marinade:
- Beat the Garlic, Bouillon Cube, Oregano, Lemon Zest, Lemon Juice, Olive Oil, Chicken Stock, Honey, Mustard, Dill, Salt. Pepper, and Thyme in a food processor, until the garlic completely breaks down and all of the ingredients are combined.
- Chicken:
- Place the Chicken in a large bowl and pour the Marinade over it.
- Massage it on to Chicken until it is completely coated.
- You can cook it immediately or refrigerate and let it marinate for up to 1 ½ days. The longer you let the marinade work on the Chicken, the tastier it will turn out!
- When ready to cook, place Chicken in the baking dish.
- Drizzle any remaining marinade over chicken and potatoes and cover with aluminum foil.
- Roast for 45 minutes, remove aluminum foil and roast for another 30-45 minutes, basting the Chicken with the Marinade and Juices as often as possible.