Greek Oregano and Cinnamon Roast Chicken

Elevate your roast chicken game with this Greek Oregano and Cinnamon Roast Chicken recipe, a delightful fusion of bold Mediterranean flavors and warming spices. This irresistibly aromatic dish pairs juicy, golden-roasted chicken with tender baby potatoes, all infused with a marinade of olive oil, fresh lemon juice, minced garlic, dried oregano, and a unique hint of cinnamon and allspice. The subtle sweetness of the spices balances beautifully with the savory notes of garlic and herbs, creating a perfectly seasoned main course. Roasted to perfection and basted in its own flavorful juices, this one-pan dinner is as satisfying as it is simple to prepare. Ideal for Sunday dinners or special gatherings, serve this stunning centerpiece with a garnish of fresh oregano for an elegant touch.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 piece Whole chicken, about 4-5 lbs
• 3 tablespoons Olive oil
• 2 tablespoons Fresh lemon juice
• 4 cloves Garlic cloves, minced
• 2 teaspoons Dried oregano
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground allspice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 piece Medium yellow onion, cut into wedges
• 1.5 pounds Baby potatoes, halved
• 1 cup Chicken broth or water
• 2 sprigs Fresh oregano sprigs (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the whole chicken on a clean cutting board and pat it dry with paper towels. Remove any giblets from inside the cavity if included.

Step 3

In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, ground cinnamon, ground allspice, salt, and black pepper to create the marinade.

Step 4

Rub the marinade evenly over the chicken, making sure to coat the entire surface as well as under the skin where accessible for maximum flavor.

Step 5

Stuff the chicken cavity with the onion wedges. Tie the legs together using kitchen twine for even cooking.

Step 6

In a roasting pan, arrange the baby potatoes around the chicken. Drizzle the potatoes with a little olive oil and sprinkle with an extra pinch of salt and pepper.

Step 7

Pour the chicken broth or water into the bottom of the pan to keep the chicken moist as it cooks.

Step 8

Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (avoiding the bone). Baste the chicken with pan juices every 30 minutes for extra flavor and moisture.

Step 9

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 10

Serve the chicken and roasted potatoes on a platter, garnished with fresh oregano sprigs if desired. Enjoy!

Nutrition Facts

Serving size	(3134.0g)

Amount per serving	% Daily Value*
Calories	3150.8

Total Fat 203.6g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 800mg	0%
Sodium 6429.7mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 11.6g
Protein 197.8g	0%

Vitamin D 40IU	0%
Calcium 299.0mg	0%
Iron 16.0mg	0%
Potassium 4834.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 24.8%

Carbs: 17.7%