Ofto Kokoras — Slow-Roasted Rooster with Bay

Preheat your oven to 160°C. Pat the rooster dry with paper towels, inside and out. This helps with crisping the skin.

In a small bowl, mix the Greek extra virgin olive oil, dried rigani, sea salt, and black pepper. Crush the garlic cloves lightly and add them to the mixture.

Rub the olive oil mixture all over the rooster, ensuring it's well coated. Place 3 bay leaves inside the cavity of the rooster.

Cut the lemon in half and place both halves inside the rooster cavity along with the bay leaves. This adds moisture and aroma.

Place the rooster in a large roasting pan. Scatter the remaining 3 bay leaves around the rooster in the pan. Add about 100ml of water to the bottom of the pan to prevent drippings from burning.

Roast for 3 hours, basting the rooster with the pan juices every 45 minutes. The skin should be golden brown and the meat very tender. The internal temperature should be 82°C.

Once cooked, remove the rooster from the oven and let it rest, covered loosely with foil, for 15-20 minutes before carving. This allows the juices to redistribute.

Carve the rooster and serve with the pan juices poured over. Kali Orexi!