Greek Roast Chicken (Kotopoulo sto Fourno)

Method8 steps · about 1 hr 45 min

1. 1

   Step 1: Preheat the oven to 180°C. Mix the knob of butter with 1 tbsp onion powder, ½ tbsp under-skin oregano, the garlic powder and 1 tbsp salt and pepper combined. The tablespoon is the combined mixture, not a tablespoon of each. Lift the skin carefully and spread this butter mixture underneath it. Set the whole chicken (1 medium) in a large roasting pan and season its exterior with some of the additional salt and pepper.

   Uses 1 medium whole chicken · 1 tbsp onion powder · ½ tbsp oregano for the under-skin mixture · A knob of butter for the under-skin mixture · 1 tbsp salt and freshly ground pepper combined, for the under-skin mixture · Garlic powder for the under-skin mixture, amount unspecified · Additional salt for the exterior and sauce, to taste · Additional freshly ground black pepper for the exterior and sauce, to taste

2. 2

   Step 2: Peel the 1 kg potatoes, cut into wedges and arrange around the seasoned chicken in the pan.

   Uses Seasoned raw whole chicken in its roasting pan · 1 kg potatoes, peeled and cut into wedges

3. 3

   Step 3: In a bowl, mix the ¾ can beer, 1 tbsp mustard, 1 tbsp honey, crushed garlic (1 clove) clove and 3 tbsp olive oil with the additional sauce oregano and additional salt and pepper to taste. Use the separate sauce oregano; the measured ½ tbsp has already gone beneath the chicken skin.

   Uses ¾ can beer; can size unspecified · 1 tbsp mustard · 1 tbsp honey · 1 clove garlic, crushed · 3 tbsp olive oil · Additional oregano for the beer sauce, amount unspecified · Additional salt for the exterior and sauce, to taste · Additional freshly ground black pepper for the exterior and sauce, to taste

4. 4

   Step 4: Pour all the prepared beer sauce over the chicken and potato wedges. Add a little more of the additional salt and pepper if desired.

   Uses Raw seasoned chicken with potato wedges · Mixed beer, mustard and honey sauce · Additional salt for the exterior and sauce, to taste · Additional freshly ground black pepper for the exterior and sauce, to taste

5. 5

   Step 5: Roast at 180°C for the first half of a total 75–90 minutes, approximately 37½–45 minutes depending on the size of the chicken. Then continue to the halfway turn.

   First half of the 75–90 minute roast · 45 minUses Sauced raw chicken and potatoes ready for roasting

6. 6

   Step 6: At about the halfway point, carefully turn the chicken upside down in the pan, using suitable utensils to avoid the hot juices.

   Uses Chicken and potatoes after the first half of roasting

7. 7

   Step 7: Return the pan to the oven and continue roasting for the remaining half, approximately 37½–45 minutes, for a total of 75–90 minutes. The potatoes should be tender and the chicken golden. Check the chicken with a food thermometer in the thickest parts, avoiding bone; it must reach at least 74°C / 165°F. Continue cooking if needed to reach that temperature, even if the time guide has elapsed.

   Finish roasting and verify poultry reaches 74°C / 165°F · 45 minUses Turned chicken and potatoes midway through roasting

8. 8

   Step 8: Once the chicken has reached 74°C / 165°F and the potatoes are tender, allow it to settle briefly for handling, then carve and serve with the potato wedges and pan sauce, divided into four portions.

   Uses Fully cooked roast chicken, tender potatoes and pan sauce