Greek Roasted Chicken and Potatoes Recipe photo by Taste of Home

Greek Chicken and Potatoes

Total Time
Prep: 10 min. Bake: 2 hours + standing
This whole roasted chicken recipe couldn’t be easier. Greek chicken and potatoes is fancy enough for a weekend dinner but simple enough to use as meal-prep leftovers for other dishes throughout the week.

Updated: May 16, 2024

Greek chicken and potatoes is a one-pan meal packed with Mediterranean flavors. The chicken is the star of this Greek recipe. It stays juicy and moist, and its oregano and lemon aromas are completely irresistible. The potatoes might be the sleeper favorite, though. They absorb all the seasonings and chicken drippings, becoming little nuggets of flavor that steal the show.

If cooking a whole chicken sounds intimidating, you can always just make Greek roast chicken with bone-in chicken thighs. That said, this is a great opportunity to learn how to roast a whole chicken. It’s an easy (and inexpensive) way to prepare dinner for a crowd. It can also give you plenty of leftover chicken that will fuel your meals all week long.

Ingredients for Greek Chicken and Potatoes

  • Whole chicken: Roasting chickens are slightly older than broiling or frying chickens, so they tend to weigh more (6 to 7 pounds vs. 3 to 4 pounds). You can generally use them interchangeably, but you may need to adjust the cooking time for a smaller chicken.
  • Potatoes: We like to use baking potatoes (like russet potatoes) in this recipe. These starchy potatoes don’t hold their shape as well as waxy potatoes (like red potatoes), but they’re better at absorbing flavor.
  • Dried oregano: This dried herb gives Greek chicken its signature flavor. Surprisingly enough, dried oregano works better than fresh herbs for this recipe. Its concentrated flavor seeps into every bite.
  • Butter: Melted butter adds richness. It also helps the chicken skin crisp up and gives it a gorgeous golden-brown color.
  • Lemon juice: Freshly squeezed lemon juice is best here. It tastes brighter than bottled lemon juice.
  • Chicken broth: You don’t need much chicken broth, so bookmark a few recipes using chicken stock to help you finish off the box.


Step 1: Season the chicken

Sprinkling Oregano over chicken placed in a roasting pan on marble surfaceTMB Studio

Preheat the oven to 350°F.

Place the chicken breast-side up on a rack in a roasting pan. Season the chicken with salt, pepper and half of the oregano.

Seasoned Chicken And Potatoes placed in a roasting pan on marble surfaceTMB Studio

Arrange the potatoes around the chicken, and sprinkle them with salt, pepper and the remaining oregano.

pouring melted butter over chicken and potatoes placed in a roasting pan on marble surfaceTMB Studio

Pour the melted butter and lemon juice over the chicken and potatoes. Add the chicken broth to the pan.

Step 2: Roast the chicken

Bake, uncovered, for 2 hours to 2 hours 30 minutes or until a thermometer inserted in the thigh reads 170°, basting the chicken frequently with the pan drippings.

Step 3: Rest and carve the chicken

Remove the chicken from the oven and tent it with foil. Let the chicken rest for 15 minutes. Then, carve the chicken.

Editor’s Tip: If you’re new to roasting a whole chicken, check out our guide for how to carve a chicken. You got this!

Step 4: Make the gravy (optional)

If you want to make gravy, skim the fat and discard it. Thicken the leftover drippings to make gravy, and serve it with the chicken.

Editor’s Tip: The pan drippings make an excellent sauce. There are several ways to thicken gravy, including with flour, with cornstarch and with gluten-free alternatives like arrowroot and potato starch.

Greek Chicken And Potatoes Served on an oval shaped plate on marble surfaceTMB Studio

Greek Chicken and Potatoes Variations

  • Use other chicken pieces: This recipe works just as well with bone-in chicken pieces, like chicken breasts, thighs or drumsticks. Just keep in mind that each type of chicken cooks at a different rate, so adjust the time accordingly. Use a thermometer to make sure you reach the ideal temperatures for cooked chicken: 165° for white meat and 175° for dark meat.
  • Spatchcock the chicken: It won’t have the classic roasted chicken appearance, but there are several benefits to spatchcocking a chicken. It cooks in about half the time, and laying the chicken flat ensures that every inch of the skin gets nice and crispy.
  • Add vegetables: You can add hearty vegetables like leeks, carrots, parsnips, sweet potatoes or celeriac alongside the potatoes. Quicker-cooking vegetables (like bell peppers, peas, zucchini, summer squash or cherry tomatoes) should be added during the last 30 minutes.
  • Change up the spices: Instead of oregano, use another dried herb like rosemary. Or try an herb blend like Italian seasoning, lemon-pepper seasoning or za’atar.
  • Give it a salty finish: Garnish the finished chicken with feta cheese, olives or capers.

How to Store Greek Chicken and Potatoes

Store the chicken and potatoes in an airtight container in the refrigerator, where they will last for up to four days. Reheat the chicken in the oven or in a skillet with a little bit of water or broth.

How to Freeze Greek Chicken and Potatoes

Let the chicken and potatoes cool completely. Freeze them in an airtight container for up to four months. Thaw them in the refrigerator before reheating them in the over or in a skillet with a little bit of water or broth.

Greek Chicken and Potatoes Tips

Greek Chicken And Potatoes Served on an oval shaped plate on marble surfaceTMB Studio

How long do you roast a whole chicken?

As a general rule of thumb, a whole chicken takes about 20 minutes per pound in a 350° oven. The exact timing can vary, so use a meat thermometer to know when the chicken is finished cooking.

How do you keep chicken from drying out?

Avoid overcooking the chicken to make sure it stays juicy and moist. Meat loses moisture as it cooks, and the chicken can dry out if the breast meat is heated higher than 165°. If you want to protect your chicken from drying out, try using a marinade or brine. You can also remove the chicken from the oven shortly before it reaches 165º; the internal temperature will continue to rise during the tenting and resting period.

How do you serve Greek chicken and potatoes?

Our Greek roasted chicken recipe contains a protein and a starch, so you don’t need much to make it a complete meal. Serve it with your favorite Mediterranean recipes like Greek salad. To make the meal even more filling, whip up some orzocouscous or some additional roasted vegetables. They taste great when drizzled with the gravy!

What can you do with leftover Greek chicken?

Shred or chop the chicken meat and serve it in any recipe that calls for cooked chicken. This chicken has the perfect flavor for a pita bread sandwich made with whipped feta dip, tzatziki sauce or hummus.

Greek Chicken and Potatoes

Prep Time 10 min
Yield 8 servings.


  • 1 roasting chicken (6 to 7 pounds)
  • Salt and pepper to taste
  • 2 to 3 teaspoons dried oregano, divided
  • 4 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, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, 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.

Nutrition Facts

6 ounces cooked chicken with 2 pieces potato: 530 calories, 30g fat (10g saturated fat), 150mg cholesterol, 262mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 45g protein.

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