Back to Greek Roasted Chicken and Potatoes

Print Options


Card Sizes

Greek Roasted Chicken and Potatoes Recipe

Greek Roasted Chicken and Potatoes Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Greek Roasted Chicken and Potatoes

Sort By :
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!"

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!"

Reviewed May. 30, 2010

"Super easy and very moist and tasty!"

Reviewed Feb. 15, 2010

"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 Feb. 23, 2009 Edited Apr. 3, 2011

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

Loading Image

Wine Pairings

Full-Bodied White Wine

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