There is nothing better than a roast dinner that you can throw in one pot and leave to do its thing – and this Greek style roast chicken and vegetables is one of those.
It was inspired by my honeymoon (many years ago now!) on the island of Kos, where we enjoyed many traditional meals from Greek kitchens. Roasted chicken with anchovies was one of my favourites.
If you’re not a fan of anchovy flavour, don’t despair! It really is just a seasoning here. By the time the chicken is done, it’s given it a deep umami flavour – but there’s none of the abrasive saltiness that you can get from anchovy.
The chicken comes with roast potatoes, peppers and tomatoes – but it’s also fantastic served with a Feta, Olive and Chilli Filo Parcel – divine! Or you can serve it with Salt and Pepper Courgettes on the side.
More roast chicken recipes:
- Persian Roast Spatchcock Chicken
- One Pan Roast Chicken and Rice
- One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt
- The Juiciest Brined Chicken
The Ingredients
- Chicken – a 1.6kg chicken is perfect here. It goes without saying that the better quality chicken you get, the tastier it will be – always aim for the best quality you can get.
- Anchovies, capers, lemon, garlic – these are the flavours that make this truly Greek style, and that I enjoyed on my honeymoon.
- Potatoes – baby potatoes are best because they retain their texture when cooked in the chicken juices. Larger white potatoes (the ones that are good for mash) are likely to go mushy.
- Red bell peppers and plum tomatoes – or sweet red peppers. These are cooked gently while the chicken is resting, providing a bit of colour and sweetness to the dish.
Top Tips
- The potatoes – Cut them so that they are in slices about 1.5cm thick for best results. Lay them evenly over the bottom of your casserole dish.
- The chicken – For best results, cook this in a high sided, oven safe casserole dish. It doesn’t matter if the chicken is higher than the top of the dish, because we cook it uncovered.
- The vegetables – The peppers and tomatoes just need 30 minutes while the chicken rests. They’re really simple to make – just throw in the dish with the potatoes and allow to roast gently.
Greek Style Roast Chicken and Vegetables
Ingredients
- 500 grams baby potatoes
- 1.6 kilograms approx whole chicken
- 1 bulb garlic
- 1 lemon
- 30 grams anchovy fillets
- 1 tablespoon capers
- 2 tablespoons olive oil
- 3 red bell peppers
- 200 grams plum tomatoes
Instructions
- Preheat the oven to 180 degrees C.
- Slice the potatoes into pieces 1.5cm thick (no need to peel). Lay the pieces over the bottom of a large oven proof casserole dish.
- Put the chicken on top of the potatoes. Insert a bulb of garlic into the cavity.
- Cut the lemon in half and tuck down the side of the chicken. Lay the anchovy fillets over the top of the chicken. Sprinkle over the capers. Add a pinch of salt and pepper. Drizzle over the olive oil.
- Put the casserole dish (uncovered) in the oven. Cook for 1 hour and 40 minutes, checking often to ensure that the chicken skin isn’t burning (if it colours too much, top with foil).
- When the chicken is cooked, remove it from the oven. Take the chicken out of the casserole dish and place on a plate. Cover with foil.
- Roughly chop the peppers. If your tomatoes are large, cut them in half. Put the vegetables in the dish on top of the potatoes. Return to the oven for 30 minutes.
- When you are ready to serve, carve the chicken and serve a portion with the potatoes, peppers and tomatoes.
More delicious Greek recipes:
- Greek Style Flatbread Pizzas
- Greek Style Crispy Chicken Pittas
- Greek Sharer with Courgette Fritters
- Vegetable Moussaka
- Greek Salad with Baked Feta and Tzatziki
- Spinach and Feta Filo Pie
- Feta, Olive and Chilli Filo Parcels
- Chicken Thigh Kebabs
- Penne Pastitsio
- Simple Prawn Saganaki
- Delicious Feta and Dill Pie
