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Greek Roasted Chicken and Potatoes Recipe

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You'll find this roast is a nice one to serve company or to your family for Sunday supper. All you need with it is tossed salad and some crusty French bread. —Pella Visnick, Dallas, Texas

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Greek Roasted Chicken and Potatoes Recipe

Prep: 10 min. Bake: 2 hours

Yield: 8-10 Servings

10 120 130

Ingredients

1 roasting chicken (6 to 7 pounds)
Salt and pepper to taste
2 to 3 teaspoons dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 cup butter, melted
3 tablespoons lemon juice
3/4 cup chicken broth

Directions

Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half the oregano. Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting frequently with pan drippings. Cover and let stand for 10 minutes before carving. If desired, thicken pan drippings for gravy. Yield: about 8-10 servings.

Originally published as Greek Roasted Chicken and Potatoes in Country Woman September/October 1991, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Greek Roasted Chicken and Potatoes (8)

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Greek Roasted Chicken and Potatoes

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Reviewed on May. 20, 2012 by live418

this is very moset it i add carrots to mine and it make it even more better

Reviewed on Apr. 20, 2012 by jmkasprak

I started using the juice of one fresh lemon, and then put the lemon halves inside the chicken while roasting. It really adds extra flavor to the breast meat, which I use to make chicken salad. I'm going to add the garlic like jayho127 suggested next time.

Reviewed on Oct. 25, 2011 by GaitherMom

I thought this was a little bland. I will make it again because the hint of flavor was very good. Next time I will add more lemon and pepper, or use a lemon pepper seasoning. I love that combination. My husband and son felt the same way.

Reviewed on Apr. 03, 2011 by jayho127

I add a few minced cloves of garlic to the butter/lemon sauce and it really tastes great!

Reviewed on Nov. 24, 2010 by jmkasprak

We love this recipe. The lemon and oregano are wonderful together, and they make the gravy extra special. After the first several times, I cut down on the butter, using just enough to rub on the skin to make it crispy. I use Yukon Gold potatoes, and I don't peel them since the skin is so thin. Excellent!

Reviewed on May. 30, 2010 by Originaltatie

Super easy and very moist and tasty!

Reviewed on Feb. 15, 2010 by kjbwhb

This was wonderful, especially the very flavorful potatoes. I just added a green vegetable and had a complete meal, along with leftover chicken for another recipe. I will definitely make this again.

Reviewed on Feb. 23, 2009 by jayho127

This chicken was delicious! The whole family loved it. I did add extra broth so there was extra juice.