Greek Roasted Chicken and Potatoes Recipe
Greek Roasted Chicken and Potatoes Recipe photo by Taste of Home

Greek Roasted Chicken and Potatoes Recipe

Publisher Photo
You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. —Pella Visnick, Dallas, Texas
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES: 8-10 servings

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

  1. Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
  2. Bake, uncovered, 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting frequently with pan drippings.
  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. Yield: 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.

Reviews for Greek Roasted Chicken and Potatoes

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 20, 2012

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

MY REVIEW
Reviewed Apr. 20, 2012

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.

MY REVIEW
Reviewed Oct. 25, 2011

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.

MY REVIEW
Reviewed Apr. 3, 2011

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

MY REVIEW
Reviewed Nov. 24, 2010

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!

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