15 Reviews of Roasted Greek Style Chicken

From: yooper

On Sep 23, 2002

Bergy, you're right, this is simplicity at it's best. Instead of roasting in the oven, I cooked this in my Showtime Rotisserie for an hour..."set it and forget it." Your suggestion to rub the cavity of the chicken with the marinade I believe really helped to infuse the flavors of the lemon and thyme into the bird. Next time I try this, and there will definately be a next time, I'll use my flavor injector needle to really get the marinade into the meat! You have a winner here!

From: LoydaP

On Feb 8, 2006

Wow! Delicious and simple. The changes I would make: marinade for longer, next time I'm going to try at least 3 hours. And salt before serving. I couldn't get enough salt in the marinade.

From: Derf

On Oct 14, 2002

You sure do have a winner here Bergy!!! I marinated the bird overnight, in the frige of course. I made a double dose of the marinade and rubbed it inside and carefully lifted the skin on the breast and rubbed it under the skin and on the outside of the skin. Just before roasting i stuffed it with your Wild Rice & Pecan Stuffing for Poultry, "wild rice and Pecan stuffing for poultry", which I also made the night before. The stuffing went wonderfully well with the lemon marinade!!! The bird turned out lovely juicy and moist!! had to roast it longer because I used a 5 lb chicken. Best roast chicken I've had in years!! thanks for the best Bergy!!

From: Audrey M

On Oct 20, 2002

Five out of Five people liked this recipe. I had to double the recipe because I roasted a six pound chicken. I also used my Showtime Rotisserie and injected the marinate right into the chicken. I served it with Spicy Potato Bumps posted by Dorothy Parks. Next time I will try your stuffing recipe.

From: Sunflower

On Nov 29, 2002

Mouth-watering roast chicken. I marinated for about 6 hours, basting every hour or so. I also did as some of the other reviewers suggested and lifted the skin up to get the marinade under the skin. The meat was so tender and the skin was just the right crispness. Thanks Bergy.

From: riffraff

On Jan 6, 2008

The recipe gave great flavor to my bird. I increased the temp to 400 in the last 20 minutes to really crisp up the skin. I scattered fingerling potatoes around the bottom of the pan, drained the fat and letting them continue to roast for the time the chicken was resting. We enjoyed it very much. Leftovers will be used for sandwiches and wraps for lunch this week.

From: jckamen

On Mar 6, 2003

Mmmmmm! this was fantastic! So easy! Hubby loved it too! I made it just as posted.

From: Luvfood

On Jul 6, 2003

Fantastic and easy to make. Cut down oil by 1/2 and tripled recipe for a bigger crowd. Used cut up chicken pieces, legs and thighs with no skin. The aromas were heavenly, real barbeque scent. Kitchen got a bit smoky but it was worth it !!! None left over, it was a big hit !!!

From: Hey Jude

On Aug 3, 2003

Simply delicious! I marinaded the chicken and then cooked it on the rotisserie in my gas grill, over indirect heat. I left a 1/2 lemon inside the chicken and cut the other half lemon into halves and stuck them on each end of the chicken. Really good, intense, lemon flavor, which we loved. Thanks Bergy, great recipe!

From: Big Bob in Jax

On Jun 9, 2008

Tonight I made this recipe for the second time and although I forgot to set the temp at 375 it was still awesome just not as crisp as the first time I made this dish. I did everything as noted and we loved it, a great week night easy to make dinner and its CHEAP!