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Greek Chicken

Image of Greek Chicken

2 tablespoons Greek dried oregano leaves
1 tablespoon ground Greek oregano
2 teaspoons salt
2 teaspoons freshly ground pepper
1 teaspoon dried thyme leaves
1 large clove garlic, minced
1 whole chicken (3 to 4 pounds), split along the backbone, and wing tips and all visible fat removed


Serves: 4


To make the Greek Rub, combine all the ingredients except the chicken in a small bowl and blend well. Press the rub on both sides of the chicken. Place the chicken in an extra large resealable plastic bag (or a large nonreactive dish). Seal the bag, and refrigerate for sev­eral hours or overnight.

To prepare the chicken, place it on a grill coated with a nonstick vegetable spray over medium-hot coals. Cover the grill and cook, turn­ing the chicken every 5 minutes, for 30 to 40 minutes or until a meat thermometer registers 180 degrees F. (The skin on the chicken may cause flare-ups. When you turn the chicken, make sure to extinguish any flames.)

To serve, cut the chicken into four servings and place each one on a dinner plate.


To prepare the chicken in the oven: Preheat the oven to 375 degrees F, lightly coat a rimmed baking sheet with a non-stick vegetable spray, and place chicken on the baking sheet, breast side up. Bake for 20 minutes. Turn the chicken over and bake 15 minutes. Turn the chicken over to breast side up again and bake 40 minutes or until a meat thermometer inserted into the thickest part of the leg registers 180 degrees F.


3g carbohydrates, 471 calories, 50g protein, 28g fat, 1g dietary fiber, 1092mg sodium, 156mg cholesterol

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