Greek-Brined Roasted Chicken
Greek-Brined Roasted Chicken
If you struggle with getting that perfect temperature on a chicken roast to deliver a juicy, well-done chicken - this is a recipe to bookmark! It’s super easy to brine and roast with ingredients you’re likely to already have in your fridge and cupboard.
What Makes this Recipe Special:
Flavor Starts in the Brine: The magic begins with a bold, fragrant brine made from fresh lemons, garlic cloves, peppercorns, thyme, oregano, parsley, and bay leaves. Soaking the chicken in this seasoned bath infuses it from the inside out with Greek-inspired brightness and depth.
Crispy on the Outside, Juicy on the Inside: Thanks to the brine and a high-heat roast, the chicken turns out incredibly moist and flavorful, with skin that crisps up beautifully—especially with a quick final broil.
Clean, Real Ingredients: There’s no need for store-bought marinades or artificial seasoning blends. This recipe uses whole, real ingredients you likely already have, and lets the natural flavors do all the work.
Perfect for Any Occasion: Whether it’s a casual weeknight meal or a weekend dinner party, this Greek Brine Chicken is a showstopper. It’s hearty, elegant, and surprisingly easy to pull off.
Nutrition (Per Serving):
(Estimate — adjust based on ingredients used)
Calories: 180
Protein: 9g
Fat: 14g
Carbohydrates: 4g
Fiber: 0g
Sugar: 0g
Sodium: 160mg
Nutrition values may vary depending on portion size and substitutions.
How to Store & Serve:
This Greek Brine Chicken is best served hot, straight from the oven after resting. Spoon the pan drippings over the carved pieces for extra moisture and flavor. It’s perfect for both casual dinners and elegant occasions, and the leftovers are just as delicious the next day.
Refrigerator: Store leftover chicken in an airtight container for up to 4 days. Keep pan drippings in a separate container to reheat and spoon over later.
- Freezer: You can freeze cooked chicken (bones removed) in a sealed freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat (Oven): Reheat at 300°F (150°C), covered with foil, for 15–20 minutes, or until warmed through.
- Reheat (Stovetop): Reheat in a covered skillet with a splash of broth or pan juices over low heat.
Watch my Step-by-Step Guide:
The Full Recipe:
Ingredients:- 1 whole spatchcock chicken
- 3 liters of water
- 2 lemons, quartered
- 6 smashed garlic cloves
- 1 and 1/2 tablespoons of black peppercorns
- 2 sprigs of fresh thyme
- 1 and 1/2 tablespoon of dried oregano
- 3 dried bay leaves
- 10 sprigs of fresh parsley with stems
- 4 tablespoons of salt
- 1/3 cup of olive oil
- 5 minced garlic cloves
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 1 whole spatchcock chicken
- 3 liters of water
- 2 lemons, quartered
- 6 smashed garlic cloves
- 1 and 1/2 tablespoons of black peppercorns
- 2 sprigs of fresh thyme
- 1 and 1/2 tablespoon of dried oregano
- 3 dried bay leaves
- 10 sprigs of fresh parsley with stems
- 4 tablespoons of salt
- 1/3 cup of olive oil
- 5 minced garlic cloves
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
Cookware:
- Large stock pot
- Roasting pan and rack
- Large stock pot
- Roasting pan and rack
Directions:
- Prepare the brine.
- In a large pot, combine water with halved lemons, whole garlic cloves, black peppercorns, fresh thyme, oregano, bay leaves, parsley, and salt.
- Bring to a boil over medium-high heat.
- Once the brine reaches a rolling boil, remove the pot from heat and allow it to cool to room temperature, about 30 minutes.
- Strain the brine through a fine-mesh sieve, discarding the solids. Ensure the brine is completely clear and cooled.
- Brine the chicken.
- Submerge the spatchcocked chicken into the cooled brine. Cover and let it brine at room temperature for at least 4 hours and up to 16 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the chicken from the brine and pat thoroughly dry with paper towels.
- Season the chicken.
- Rub all sides with olive oil, minced garlic, salt, and freshly ground black pepper.
- Roast on a rack in a roasting pan for approximately 45 minutes, or until the skin is golden and the internal temperature reached 165 degrees Fahrenheit.
- Broil for 1 additional minute at the end to crisp the skin, watching carefully to prevent burning.
- Rest and serve.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings spooned over the top.
- Prepare the brine.
- In a large pot, combine water with halved lemons, whole garlic cloves, black peppercorns, fresh thyme, oregano, bay leaves, parsley, and salt.
- Bring to a boil over medium-high heat.
- Once the brine reaches a rolling boil, remove the pot from heat and allow it to cool to room temperature, about 30 minutes.
- Strain the brine through a fine-mesh sieve, discarding the solids. Ensure the brine is completely clear and cooled.
- Brine the chicken.
- Submerge the spatchcocked chicken into the cooled brine. Cover and let it brine at room temperature for at least 4 hours and up to 16 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the chicken from the brine and pat thoroughly dry with paper towels.
- Season the chicken.
- Rub all sides with olive oil, minced garlic, salt, and freshly ground black pepper.
- Roast on a rack in a roasting pan for approximately 45 minutes, or until the skin is golden and the internal temperature reached 165 degrees Fahrenheit.
- Broil for 1 additional minute at the end to crisp the skin, watching carefully to prevent burning.
- Rest and serve.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings spooned over the top.
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