Greek Oven–Roasted Chicken and Potatoes

Greek roast chicken with crispy golden skin, partly carved, on a blue and white platter with lemon potatoes

4.53 from 40 votes

Greek Oven–Roasted Chicken and Potatoes

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

Prep Time10

Cook Time2

Total Time2 10

Course: Main

Cuisine: Greek

Keyword: Greek Chicken, Greek Roast Chicken

Servings: - 6 servings

Calories: 519kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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