Greek Roast Chicken and Lemon Potatoes

By Lucy Parissi

4.53 from 40 votes

, Updated Oct 14, 2026

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This Greek roast chicken and lemon potatoes is my mum’s kotopoulo sto fourno – a whole chicken slow-roasted in one pot with lemon, garlic, oregano and olive oil, while the potatoes soak up all the juices underneath. About 10 minutes of prep, a handful of ingredients and a one pot Greek chicken dinner everyone fights over.

The secret is patience: the chicken roasts low and slow under foil, so the potatoes turn meltingly soft and lemony in the pan juices, then a final blast of heat crisps the skin and gives the potatoes their golden edges.

You will also love… my Greek Lemon Potatoes!

A Greek Sunday Classic

This is my mum’s oven-roasted chicken with potatoes (κοτόπουλο στο φούρνο με πατάτες) – a Greek classic I grew up on. It frequently graced our Sunday table during my childhood in Athens.

This slow-roasted whole chicken needs little prep and very few ingredients, yet it is so delicious. One whiff of that herby, garlicky aroma and I am ten years old again, sharing this meal and fighting over who gets the leg. Proust’s madeleines have nothing on this roast chicken!

It is a meal meant for sharing – and for lazy Sundays. It does not involve slaving over the stove, but it does need a long roasting time. I say put it in the oven and spend the next couple of hours catching up with friends over a glass of wine… or making dessert.

How to Make Greek Roast Chicken and Potatoes

Here is an overview of the method – the full step-by-step instructions are in the recipe card.

1. Prepare the chicken: pat it dry (there is no need to rinse it), rub all over with olive oil and season generously with salt and pepper.
2. Flavor it: squeeze half a lemon over the chicken, tuck the squeezed lemon half into the cavity with the onion and a bay leaf, and sprinkle with oregano.
3. Roast low under foil: add a little stock to the pan, cover and roast at 325°F (170°C) for 40 minutes.

4. Add the potatoes: arrange them around the chicken with the garlic and remaining bay leaf, drizzle with olive oil, season, and squeeze over the rest of the lemon. Cover and roast for another 40 minutes.
5. Turn and finish: turn the potatoes, add more stock if the pan looks dry and roast for 20–30 minutes more, until the potatoes are fork-tender.
6. Crisp it up: remove the foil, increase the oven to 425°F (220°C) and roast for 5–10 minutes until the skin is golden and crisp.
7. Rest: cover loosely with foil and rest for 10 minutes before carving.

The Secret to Perfect Greek Lemon Potatoes

Let’s be honest – the potatoes are the star of this dish. I could eat them on their own and be very happy indeed. Three things make them special:

• Choose the right potato: floury (starchy) potatoes such as russets or Maris Piper – any potato that is good for mashing – absorb the juices and turn fluffy inside with crispy edges. Yukon Golds sit in the middle, with a creamier texture that still browns well. Avoid waxy new potatoes: they hold their shape but stay firm and will not soak up the flavor in the same way.
• Cut them evenly: cut the potatoes into large, even chunks or wedges so they cook at the same rate, and spread them out around the chicken. More cut surface touching the pan means more crispy, golden edges.
• Make them extra-crispy: transfer the pan juices to a gravy boat and put the potatoes back in the oven under the broiler (grill) while the chicken is resting.

Expert Tips for the Best Results

• Dry the skin well: pat the chicken thoroughly dry before oiling – dry skin crisps, wet skin steams.
• Do not overcrowd the pan: use a roasting pan or casserole large enough for the potatoes to sit in a single layer around the chicken.
• Keep an eye on the liquid: add a splash of stock whenever the pan looks dry, so the potatoes do not catch.
• Use a thermometer: it takes the guesswork out of knowing when the chicken is done (see the notes in the recipe card).
• Always rest the chicken: 10 minutes under foil keeps the meat juicy and gives the potatoes a few extra minutes in the oven if they need them.

Variations and Substitutions

Using Chicken Pieces

If you do not want to carve a whole chicken, use bone-in, skin-on chicken pieces – thighs, drumsticks or leg quarters all work well. Pieces cook faster than a whole bird, so add the potatoes at the start and check the chicken earlier. You can also spread everything out on a large sheet pan for a sheet pan Greek chicken version.
I do not recommend boneless, skinless chicken breasts for this recipe – they dry out long before the potatoes are ready.

More Ways to Change It Up

• Add feta: crumble feta over the potatoes for the final 10 minutes at the higher temperature.
• Add more veggies: parsnip, carrots and squash work well – add them during the last 40 minutes so they don’t get mushy.
• White wine instead of stock: dry white wine gives the pan juices a lovely depth.

Serving Suggestions

With the potatoes already in the pan, all you need is something fresh. A Greek salad (horiatiki) with tomatoes, cucumber, olives and feta is the classic partner, along with tzatziki and warm pita or crusty bread to mop up the juices. For a bigger spread, add Gigantes Plaki (Greek baked beans), dolmades and bread to dip into the pan juices!

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Storage and Reheating

• Fridge: store leftover chicken and potatoes in an airtight container for up to 3 days.
• Freezer: strip the chicken from the bone and freeze for up to 3 months. The potatoes do not freeze well.
• Reheat: cover with foil and reheat in the oven or an air fryer at 350°F (180°C) for 15–20 minutes until piping hot.
• Leftovers: use the carcass to make stock and turn the leftover meat into avgolemono soup.

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4.53 from 40 votes

Greek Oven–Roasted Chicken and Potatoes

By Lucy Parissi | Supergolden Bakes

Slow roasted one-pot Greek chicken with potatoes, lemon and oregano. An incredibly simple recipe that’s delicious and meant for sharing.

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4 – 6 servings

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Equipment

• Paring Knife
• Instant Read Thermometer
• Large Roasting Pan
• Salt and Pepper Grinders
• Storage Containers

Ingredients

• ▢ 3 ¼ lbs (1.5kg) whole chicken
• ▢ 4 tbsp olive oil or more, as needed
• ▢ 1 tsp sea salt flakes
• ▢ 1 tsp black pepper
• ▢ 1 small lemon
• ▢ 1 small red onion peeled and halved
• ▢ 1 sprig rosemary
• ▢ 1 sprig thyme
• ▢ 2 bay leaves
• ▢ 2 tsp dried oregano or more, as needed
• ▢ ½ cup (120ml) chicken stock , plus more if needed
• ▢ 6 large floury potatoes
• ▢ 4 cloves garlic peeled and crushed
• ▢ salt and freshly ground pepper
• ▢ fresh thyme to garnish

Instructions 

• Preheat the oven to 325°F (170°C).
• Pat the chicken dry with paper towels and then rub all over 2 tbsp of the olive oil. Season generously with salt and pepper and place on a large roasting pan.
  3 ¼ lbs (1.5kg) whole chicken, 4 tbsp olive oil
• Squeeze half the lemon over the chicken and place it in the chicken cavity together with the onion, rosemary, thyme and bay leaves. Sprinkle with the dried oregano and pour a third of the stock into the pan. Cover the pan tightly with foil and roast for 40 minutes.
  1 small lemon, 1 small red onion, 1 sprig rosemary, 1 sprig thyme, 2 bay leaves, 2 tsp dried oregano, ½ cup (120ml) chicken stock
• Take the pan out of the oven and arrange the potatoes and, drizzling with remaining olive oil and seasoning with salt, pepper and more dried oregano.
  6 large floury potatoes, 4 cloves garlic , salt and freshly ground pepper
• Squeeze the other lemon half over the potatoes, place in the pan, and add a bit more stock to the pan if it is dry. Cover with the foil and roast for another 40 minutes.
• Check the roast, turning the potatoes over. Add more stock if the pan is dry, cover and continue cooking for another 20-30 minutes or until the potatoes are fork tender and the chicken juices run clear.
• Increase the oven temperature to 425°F (220°C) and cook for a further 5-10 minutes or until the chicken skin crisps up.
• Let the chicken rest, loosely covered with foil, for 10 minutes before carving. Season to taste, garnish with thyme and serve.
  1 tsp sea salt flakes, fresh thyme, 1 tsp black pepper

Notes

How to Tell When the Chicken Is Done Always be safe when cooking poultry. The internal temperature of cooked chicken should be 165°F (75°C). Use an instant-read thermometer and insert it into the thickest part of the thigh, not touching the bone. The juices should run clear, and the leg should wiggle loosely in its joint. Rest the chicken for 10 minutes before carving – the juices settle back into the meat and it will be much easier to carve.

Nutrition

Calories: 519kcal | Carbohydrates: 8g | Protein: 34g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 724mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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