This Greek roast chicken gyros is a Mediterranean spin on a classic roast chicken. Chicken gyros is a classic Greek kebab dish. We’ve reinvented it by using a whole roast chicken instead of the traditional rotisserie cooked meat. Spuds aren’t the only side that pairs well with a roast chicken – this combination of flatbreads and salad brings a freshness while maintaining that delicious roast flavour. Greek roast chicken gyros is a great choice for a no fuss feast with friends. Everyone can get stuck in and build their own flatbread – making less work for you too! You can customise the fillings to suit your own taste. We’ve used tzatziki, a herby yoghurt sauce, but hummus or mayo would work well here too. Street foods are so on trend at the moment, and you can recreate this grab and go meal at home so easily. Any leftovers make a delicious lunch the next day.
- 6 garlic cloves, peeled and crushed
- 2tbsp dried oregano
- 200ml olive oil
- juice and rind of 1 lemon
- 2tsp cumin seeds
- 1.5kg whole free-range chicken
- tzatziki, pitta breads and Greek salad to serve
Preheat the oven to 180C, Gas 4. Whisk together the garlic, oregano, olive oil, lemon juice and rind and cumin seeds. Rub all over the chicken and leave to marinate in a large roasting tin for fifteen minutes, or overnight.
Roast the chicken for an hour and a half, basting half way through, until cooked through.
To serve pull the chicken off the carcass and mix the meat into the roasting juices in the pan. Let everyone make up their own wraps with salad and tzatziki.