Greek-Style Roast Chicken

Roast a whole spice-coated chicken and serve with buttery lemon-olive potatoes, green salad, and Greek-style yoghurt.

Healthy Chicken Dinner Roast Greek

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.4 kcal total

Carbs

25.7g

per serving

102.8 g total

Fat

74.6g

per serving

298.5 g total

Protein

71.3g

per serving

285.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Butter

Unsalted

100

Greek-Style Yoghurt

For serving

Fruits

piece

Lemon

Juice and zest

piece

Lemon

Zest only

Meat

1.3

Chicken

Whole

NutsSeeds

Cumin Seeds

2.5

Cayenne Pepper

2.5

Cinnamon

Ground

2.5

Allspice

Ground

to taste

Salt

to taste

Black Pepper

Freshly ground

tbsp

Parsley

Fresh, chopped

OilsFats

125

Olive Oil

Other

piece

Egg Whites

Free-range, lightly beaten

Honey

Clear

Vegetables

2.5

Ginger

Ground

500

Potatoes

Salad variety like Anya or Charlotte, parboiled until tender

100

Black Olives

Pits removed, chopped

portion

Mixed Green Salad

Lightly dressed

Method

Preheat the oven to 180°C.

Whisk egg whites, honey, lemon juice, and zest in a large bowl.

Mix cumin, cayenne, ginger, cinnamon, allspice, salt, and pepper on a plate.

Dip chicken in the egg mixture then roll in the spice mixture.

Roast the chicken on a tray for 75 to 90 minutes until cooked through.

Heat oil in a roasting tray until smoking then add potatoes and olives.

Roast potatoes for 35 to 40 minutes until golden and crisp.

Stir lemon zest, butter, and parsley into the cooked potatoes and olives.

Carve chicken and serve with potatoes, green salad, and yoghurt.