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

Greek Roasted Chicken and Potatoes Recipe

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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


  • 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

Nutritional Facts

8 ounce-weight: 425 calories, 24g fat (8g saturated fat), 120mg cholesterol, 214mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 36g protein


  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.
    Rosemary-Lemon Roast Chicken: Brush chicken with 1 tablespoon olive oil. Combine 2 tablespoons each grated lemon peel and minced fresh rosemary with 2 teaspoons each salt and coarsely ground pepper; sprinkle over chicken and potatoes. Add broth to pan and bake as directed.
    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.

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Reviewed Dec. 1, 2014

"Excellent. My kids love this."

Reviewed May. 20, 2012

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

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."

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."

Reviewed Apr. 3, 2011

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

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