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Greek Roasted Chicken and Potatoes

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


  • 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


  • 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.
  • Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting frequently with pan drippings.
  • 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
8 ounce-weight: 425 calories, 24g fat (8g saturated fat), 120mg cholesterol, 214mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 36g protein.

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  • oreo95
    Feb 27, 2020

    Such a simple recipe, smelled so good! Made recipe exact, except during the last 30 minutes of cooking I added 2 cans, drained, sweet peas. Chicken was so moist. Definite keeper!

  • lshaw
    Nov 27, 2018

    This was a 5-rating after using some suggestions from other reviewers: I sprinkled lemon pepper seasoning on the chicken in addition to the oregano and I added garlic to the lemon-butter sauce for enhanced flavoring. I did thicken the sauce for a light gravy. I had a lot of extra mashed potatoes after Thanksgiving, so I did not add the potatoes to the pan this first time. I will use Yukon Gold potatoes from here on since that's our favorite spud! Husband and 2 sons loved this chicken dish!

  • deannasnz
    Dec 1, 2014

    Excellent. My kids love this.

  • live418
    May 20, 2012

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

  • jmkasprak
    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.

  • GaitherMom
    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.

  • jayho127
    Apr 3, 2011

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

  • jmkasprak
    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!

  • Originaltatie
    May 30, 2010

    Super easy and very moist and tasty!

  • kjbwhb
    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.