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  • ¼ cup water
  • 2 BOU Chicken Bouillon Cubes
  • 1 tbsp Lemon Pepper Seasoning
  • 1 tsp Montreal Steak Seasoning
  • ½ cup fresh lemon juice
  • 1 tbsp oregano, dry
  • ½ cup canola oil
  • ¼ cup Italian parsley, chopped
  • Zest from 1 lemon
  • 1 Roasting Chicken (3½ to 3¾ lbs.)


Serves 4-6. Prep Time 20-30 minutes (does not include marinating time). Cook time approximately 1 hour.

  1. Combine all ingredients (except for the chicken) in a blender and blend well.
  2. Add the chicken breasts to a stainless steel bowl and coat with the marinade. Marinate for 3 to 4 hours under refrigeration; tossing 2 to 3 times during the marinating time. Or place the chicken into a large 2-gallon resealable bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration (repeat 2 to 3 times during the marinating time).
  3. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
  4. Remove the chicken from the marinade and allow the excess marinade to drain off. Place the chicken onto a Big Green Egg Ceramic Vertical Roaster (fill the roaster with a beer or BOU broth); set the roaster into a Roasting & Drip Pan and place on the cooking grid.
  5. Cook to an internal temperature of 165°F in the breast and 175°F in the thigh. Serve with Tomato Feta Salad.


  • 3 tbsp oregano leaves, chopped
  • 10 oz grape tomatoes, cut in half
  • 2 tsp garlic, minced
  • ½ cup red onions, sliced thin
  • 4 oz crumbled Greek Feta cheese
  • 4 oz Kalamata olives, cut in half
  • 5 tbsp olive oil
  • 2½ tbsp red wine vinegar
  • Salt and black pepper to taste
  • 5 oz arugula OR Italian parsley


  1. Combine all ingredients and toss. Do not over-mix. Place into a serving bowl and serve with Greek Isles Chicken.

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