Menu

Dutch Oven Grecian Chicken

print recipe
dutch oven grecian chicken- so easy, delicious and only 4 ingredients! Paleo and whole 30 compliant

dutch oven grecian chicken- so easy, delicious and only 4 ingredients! Paleo and whole 30 compliant

While my brother in law was in town recently, he tried to make as many meals with the family as he could fit in. My husband’s family loves to cook big family dinners together- and this recipe is a spin off a delicious Grecian Chicken recipe my brother in law made for us one night. Grecian chicken was immensely popular with his greek friends in Chicago where he went to law school- but the recipe usually involves taking a separated whole chicken and cooking it in a casserole dish with more liquid. I changed it up so that the chicken cooks in a dutch oven- giving it crispy, delicious skin- and it requires a lot less effort! This dutch oven grecian chicken is my new favorite way to slow roast chicken!

dutch oven grecian chicken- super easy and the most delicious chicken ever!

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up. After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony. The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

 

dutch oven grecian chicken- this is the easiest tastiest whole roasted chicken ever!

 

Dutch Oven Grecian Chicken
 
Ingredients
  • whole chicken
  • 2 lemons, sliced into thin rounds
  • ¾ cup garlic, peeled
  • 1 tbsp dried oregano
  • salt and pepper
  • 1-2 pats of butter, optional
Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!

slow roasted grecian chicken- a delicious and easy way to make the most flavorful chicken ever!

25 thoughts on “Dutch Oven Grecian Chicken”

  1. Hey there! I made this tonight and it came out so good!! It wasn’t crispy golden brown but it was juicy and flavorful! I made mashed potatoes for the side and put the juices from the bottom of the pan over the potatoes, YUM. I love garlic- it was just great! Thank you. I will be making this again!

  2. Hands down one of the best whole chicken recipes I’ve ever made. I added 3 slices leeks to the bottom of the pot. My husband and I were blown away about how much flavor was infused into the meat without really having to do anything. It will be on a rotation over here for quite some time. Thank you so much!

  3. Wow, that a stunner or what?? Absolutely and positively in love with chicken. So much so that we are featuring this week at Munching Mondays #109! Thanks so much for sharing and see you soon!!

  4. This was without a doubt the blandest chicken recipe I’ve ever tried. Out of all the meats chicken and pork are my bitches. I kill them. I’m not even sure I can commit calories to my diet to eat this as a left over sandwich. I’m not a rookie. I’ve cooked chicken hundreds of ways and this is the biggest blindside I ever saw. Maybe you are targeting this to folks with simpler stomachs but Gawd it wAS awful.

  5. Could I do this in the crockpot instead of the oven?
    I love cooking while chickens in the crock pot, so easy.
    This sounds too delicious to pass up!!

    1. Yes! It will change the cooktime obviously- to about 4 hours on high (though I’ve found my crockpot is super inconsistent and I like to watch over it). If you want to crisp the skin up a touch more, you can pop it under a broiler after cooking in the crock pot. If you’re not eating the skin, no worries!

  6. I wasn’t able to get a whole chicken cause I live in the mountains so I’m gonna try breasts with the bones in tonight! I’ll letcha know!!!

  7. This sounds wonderful except I am concerned with the amount of garlic — Is it really strong in flavor, or does it cook out a bit?

Leave a Reply

Your email address will not be published. Required fields are marked *



Follow Us!

  • Twitter
  • Google+
  • Facebook
  • Pinterest

Proud Member of: