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, 2-2-1/2 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.

Nutritional Facts

1 serving (calculated without salt): 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 :

Average Rating
deannasnz User ID: 6542477 12072
Reviewed Dec. 1, 2014

"Excellent. My kids love this."

live418 User ID: 6701812 19414
Reviewed May. 20, 2012

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

jmkasprak User ID: 2880256 36299
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."

GaitherMom User ID: 6038554 14235
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."

jayho127 User ID: 3123716 26716
Reviewed Apr. 3, 2011

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

jmkasprak User ID: 2880256 11297
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!"

Originaltatie User ID: 1325612 13227
Reviewed May. 30, 2010

"Super easy and very moist and tasty!"

kjbwhb User ID: 1025434 38063
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."

jayho127 User ID: 3123716 26715
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