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.

Tip: For the crispiest skin after reheating, pop the chicken under the broiler for 1–2 minutes just before serving!

Get the Full Recipe

Ready to cook this at home? Grab the full recipe including exact measurements, instructions, and tips for success:

👉 Buy the recipe here on Payhip

Want New Recipes Weekly?

Get this recipe and all future recipes delivered to your inbox each week with the Recipe Club subscription — only $2/month!

👉 Join the Recipe Club

Stay Inspired

Follow me on Instagram: [@opheliaskitchen_]