Dutch Oven Grecian Chicken is a simple, easy, and crazy delicious whole roasted greek chicken full of lemon, garlic, and oregano flavor!
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!
Tips to Perfect Whole Roasted Greek Chicken
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!
I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.
While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!
Other One Pot Chicken Dinners You’ll Love:
Click to watch videos of my favorite chicken dinners – and then click on the link below for the printable recipes!
Roasted Greek Chicken Drumsticks
One Pot Lemon Chicken and Asparagus
Spicy Lemon and Garlic Pan Fried Chicken Strips
Whole Roasted Montreal Chicken
Dutch Oven Grecian Chicken Recipe
Click the video to see me make this recipe!
- whole chicken (I prefer under 3½ pounds for the best flavor in this recipe)
- 2 lemons, sliced into thin rounds
- ¾ cup garlic, peeled
- 1 tbsp dried oregano
- salt and pepper
- 1-2 pats of butter, optional
- Preheat oven to 375 degrees / 190 c
- Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
- Generously salt and pepper chicken.
- Add to dutch oven and throw in rest of lemon and garlic.
- Sprinkle chicken with oregano.
- If you like extra crispy chicken skin, add a pat or two of butter to the top.
- 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.
- 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.
- Remove from pan, and carve!
Being half greek, I grew up on greek chicken, I can say that butter would never be used to make greek chicken. Olive oil is used to make greek chicken.
What size chicken is this? How many pounds? I would think the bigger the bird, the longer you need to cook it?
Yes- as I said in the post it really varies by chicken size, oven, altitude, etc – so please check your chicken’s internal temperature after 45 minutes, and then add more time as you see fit. I’d check every 6-8 minutes after that.
I think most of us get that there are lots of variables that go into cooking whole chickens, but this is the first time I’ve ever seen a recipe not give a lbs range, which is why the last three comments are asking about the size.
In the notes I suggested a chicken under 3 1/2 pounds – but I moved it into the recipe card as well.
Did leaving the rind in the lemon and make it bitter? I have cooked like with rinds left in the lemons and it made the meal bitter.
I’m using my dutch oven for the first time tonight and am anxious to try this! While I realize I need a meat thermometer, about how long will I need to cook a 3-4 pound chicken? I’m trying to time this with other food. Thanks!
What size chicken are you using?
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!
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!
YAY! So glad you liked it!
What size Dutch oven do you use? I’m looking to buy one and want to make sure I am able to fit a whole roasting chicken.
Anything over 5.5 should be great!
This sounds excellent! We’re going to try this one for sure!
This sounds so good, it will for sure be a new favorite in our house! Stopping by from Clever chicks Blog Hop.
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!!
I’ve never made a roasted chicken in my cast iron pot! I’m looking forward to giving your recipe a try.
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.
If chicken was your “bitch” you would know this is a simple garlic lemon chicken,the flavors are subtle and delicate.
Have you ever added sliced potato wedges into the pot and cooked all at once?
I haven’t- but you definitely can!
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!!
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!
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!!!
Geri- if you do it this way, just watch them cook closer- and obviously it wont cook as long as a whole chicken.
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?
I think this may be on my dinner table very soon. Looks sooooo good 🙂
Looks Fabulous
Oh My this looks so good and easy. Going to share to fb I think some family members will enjoy this recipe. Thank You!
This. Was. Heavenly. Family loved it! Is it okay if I link back to it on my blog?
Of course! Thanks for letting me know it was delicious!
This chicken looks SO delicious. I definitely will be creating the recipe – and adding some rosemary. I bet your kitchen smelt seriously amazing when this chicken was roasting!