Greek-Style Beer-Roasted Chicken with Potato Wedges
A juicy, golden roast chicken with crispy potato wedges, infused with a honey-mustard beer sauce for a Greek-inspired twist.
- Prep15 min
- Cook1h 20m
- Total1h 35m
- DifficultyEasy
- Servings4
This roast chicken recipe takes the classic Greek kotopoulo sto fourno and gives it a delicious upgrade with a beer-based sauce. The chicken stays incredibly moist and tender, while the potatoes soak up all the flavorful juices.
What makes this dish special is the simple technique of stuffing seasoned butter under the skin, which keeps the meat succulent and adds incredible flavor. The honey and mustard in the sauce create a beautiful golden glaze as the chicken roasts.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. In a small bowl, mix 1 tablespoon of salt, some pepper, the onion powder, half a tablespoon of oregano, and the knob of butter. Use your hands to work the mixture into a paste.
- Carefully loosen the skin of the chicken and stuff the butter mixture underneath, spreading it evenly. Place the chicken in a large roasting pan. Season the outside with salt and pepper.
- Peel the potatoes and cut them into wedges. Arrange the potato wedges around the chicken in the pan.
- In a large bowl, combine the beer, mustard, honey, crushed garlic, olive oil, and the remaining oregano. Add a pinch of salt and pepper and stir well with a spoon until the sauce is smooth.
- Pour the sauce evenly over the chicken and potatoes. If desired, add a little extra salt and pepper on top.
- Bake in the preheated oven for 75–90 minutes, depending on the size of the chicken. Halfway through the cooking time, carefully turn the chicken over so it browns evenly. The chicken is ready when it is golden brown and the potatoes are tender. Serve hot.
💡 Tips
- For extra flavor, marinate the chicken in the sauce for a few hours or overnight before roasting.
- If the chicken browns too quickly, cover loosely with foil for the remaining cooking time.
- Let the chicken rest for 10 minutes after baking before carving to keep it juicy.
Inspired by a recipe from My Greek Dish