I've never heard of Daphne's before. I haven't been near So Cal since my military days in the early 70's. But, I'm assuming a standard roast Greek chicken with olive oil, oregano, lemon, and garlic.
Before we do it our way... There is a simple way for a busy lifestyle. Uses a lemon and a bottle of Kraft Greek vinaigrette. Squeeze the lemon into a container with some of the vinaigrette. Throw the lemon pieces into the cavity of the chicken, drizzle the chicken with the vinaigrette lemon mixture, bake at 350, basting occasionally until fully cooked. 165 degrees with a meat thermometer. About one to one and a half hours.
If the thought of using bottled dressing makes you mad at me. Then by all means, let's cook.
1 chicken, ready to be roasted. Can be whole chicken or cut into serving pieces. Leave the skin on.
2 or 3 lemons
3/4 cups of Greek olive oil (Greek does make a difference)
1 tablespoon dried Greek oregano. If you choose to use a generic oregano rather than a Greek oregano, which does have a subtle unique flavor, then consider using fresh oregano. You would need 3 tablespoons of fresh oregano leaves as a dried herb has a concentrated flavor.
3 garlic toes, minced
Zest one of the lemons, squeeze enough of the lemons for 1/4 cup of lemon juice.
Combine lemon zest and juice with olive oil, oregano and garlic to make a marinade. Add a pinch of salt if you like that sort of thing. I'm finding more often that we are getting away from the excess sodium we pour all over everything.
Rub the marinade over the chicken or chicken pieces. The chicken will absorb the flavors quickly and you could be ready to roast in an hour, but overnight is okay too.
Roast the chicken in the usual manner. Or... I like to use the high temperature method. Oven to 500 degrees. Place the chicken (whole or pieces layed out flat in a casserole dish large enough for one layer, skin up) in the oven watching closely for ten to twenty minutes until the skin is your favorite brown color. Lower the temperature to 225 degrees. Continue cooking basting occasionally until cooked through. 165 on thermometer stuck into largest piece, or just until no longer pink in middle and juices run clear.
Tent with aluminum foil for ten or fifteen minutes before carving or serving.