Greek Style Roasted Hen

Skip Davis


Deliciousness beyond belief! A very tasty way to prepare chicken with a different flavor. It is not the Sunday chicken you are accustomed to.

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★★★★★ 4 votes
2 - Adults or a small family . of 4
20 Min
1 Hr


1 large
4 to 5 pound roasting hen - split or whole
1.4 c
oil packed sun dried tomatoes
1/3 c
fresh mint
1/4 c
kalamata or black olives - pitted,chopped
1/4 c
golden raisins
2 clove
garlic, chopped
1/2 tsp
lemon zest, grated -- reserve lemon for squeezing juice over bird
1/4 tsp


Step 1 Direction Photo

1Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.

Step 2 Direction Photo

2Reserving 2 Tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.

3Add the mint, olives, raisins, garlic, lemon zest and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the hen's breast skin and as much of the thigh skin as you can without tearing it.

Step 4 Direction Photo

4Place the stuffing mixture under the skin of chicken. Rub olive oil over bird. Lightly salt & pepper and squeeze juice from zested lemon over chicken.

Step 5 Direction Photo

5Place bird, skin side up, on a rack in a roasting pan, Roast for 1 hour to 1 hour & 15 minutes or until cooked through. (170 degrees F. in thickest part of thigh)

6Remove the skin before eating.

About this Recipe

Course/Dish: Chicken, Roasts