Greek roast chicken and Greek-style lemon potatoes (Κοτόπουλο λεμονάτο με πατάτες)
The best recipe for roasted chicken and Greek-style potatoes full of lemon flavour and roasted to perfection. Kotopoulo lemonato me patates is a winner meal that is easy to make and goes so well with a side salad and some tzatziki.
Growing up in a Greek home, we ate a lot of chicken! Much cheaper than red meat, and preferred over fish by some members of our family, chicken was always a safe bet. Whether it was Chicken with lemon and oregano (Kotopoulo riganato) or Avgolemono (egg and lemon) soup with chicken my parents relied on chicken to feed us well. One of my favourite meals, then and now, is roast chicken with Greek-style lemon potatoes. So good!
Why I love this recipe
Full disclaimer – this is one of my favourite meals, ever! I love it and could eat it every second day if I wasn’t worried about my family getting sick of it. Here are some of the reasons I love this recipe!
One pan meal!
All you need for a filling and delicious meal is in that one roasting pan. Chicken, potatoes, carrots! Sure, you can add a salad, some bread and a few olives, but you don’t have to.
The best roast chicken
Some people can be intimidated to roast an entire chicken, and I get it. However, I have to tell you that if you follow this recipe, you will impress your family, friends and yourself! It is moist, flavourful and perfectly cooked.
Potatoes so good you will cry
From happiness of course! These potatoes are so good! They have a great lemony tang, they are seasoned perfectly and they are delicious. Caramelized on the outside, creamy and buttery on the inside. Totally addictive.
Key ingredients
To make this amazing Greek meal, you honestly don’t need much! A few ingredients, treated well, and the result is amazing. Take a look at the things you will need:
Chicken I use a whole chicken to make this meal. I love roasting an entire chicken because then everyone can have their choice if they want dark or white meat. I also end up with a delicious carcass that can be used to help make the stock for a Easy chicken noodle soup
Potatoes I prefer to use yellow fleshed or Yukon Gold potatoes to make this meal. They are creamy, and taste amazing and buttery.
Carrot Along with the roasted potatoes, I like to add a carrot or two, cut into chunks. Carrots roasted this way are sweet, get caramelized and add a beautiful pop of colour to the plate.
Olive oil I use Greek olive oil because I love the flavour that it adds to the meal.
Vegetable oil I also use vegetable oil, and the reason is really in order to help cut costs a little bit (olive oil is a more expensive option), but also because it helps lighten the flavour a little bit.
Lemon Lots of lemon goes into this meal. I always use fresh lemon juice; it is so much better than even the best quality bottled lemon juice.
Oregano I use dry Greek oregano and I am pretty generous with the amount that I use. The fragrance and flavour cannot be beat!
Paprika I add some sweet paprika during the cooking process. It adds a slight sweetness – I love it!
Salt & pepper Basic seasonings that make almost all recipes better!
How to make the best roast chicken and Greek-style potatoes
Making this meal is easy! Honestly there is very little prep time, beyond peeling and cutting the potatoes and prepping the chicken.
Preheat the oven to 400 degrees Fahrenheit.
For the potatoes
Step 1
In a mixing bowl combine the potatoes, lemon juice, Greek oregano, pepper, salt, and oils. Mix well to coat the potatoes evenly.
Step 2
Pour the potatoes and all of the oil/lemon juice mixture into a large metal roasting pan, keeping potatoes on the periphery (you will place the chicken in the center of the pan). Scatter the carrot chunks over the potatoes.
For the chicken
Step 1
Remove any excess fat or loose skin from the chicken and discard. Squeeze the juice of half a lemon all over the chicken. Season with salt, pepper and oregano all over the outside of the chicken, and in the cavity.
Step 2
Place chicken, breast side up, in the center of the roasting pan (surrounded by the potatoes and carrots). Place the roasting pan in the lower rack of the oven.
Step 3
Bake for 1 1/2 hours. Remove roasting pan from oven, carefully stir the potatoes around (if some of them have stuck to the sides of the pan, don’t worry. Those crisp, browned pieces are delicious). If you notice that your pan seems a bit dry, add some more oil (you can use olive or canola oil) to the pan.
Step 4
Sprinkle 1 teaspoon paprika over chicken and potatoes. Turn chicken over and baste the potatoes from the juices from the pan. Return the pan to oven, breast side down. Continue baking for an additional 30 minutes, or until chicken reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius). The potatoes will be done at this point as well, golden and slightly crispy on the outside, soft and creamy on the inside. Let sit for 10-15 minutes before cutting and serving.
Recipe substitutions
I like to use an entire chicken to make this meal but you can also use only chicken drumsticks or chicken thighs. You will have to keep an eye on them however because the cooking time will vary, and you don’t want them to dry out.
Helpful hints
Use quality ingredients
Once again the basic ingredients in this recipe are just that – basic. Therefore, one key to success is to use the highest quality products you can get your hands on. That means an organic, farm-raised chicken, excellent Greek olive oil, fresh lemons and good quality potatoes.
Don’t wash your chicken!
My parents are wise and don’t wash their chicken before cooking it. You should listen to our parents. If you still need some convincing as to why you should never wash raw poultry read this (and watch the short video…it’s cute, and horrifying).
Roasting pan choice
We’re not quite sure if the roasting pan that our parents (and we) use for this meal impacts the flavour at all, but it might. This recipe was made using a round metal roasting pan, kept uncovered at all times.
Unorthodox techniques, but it works!
Some of the techniques used by my parents would probably not receive a celebrity-chef stamp of approval. For example, they flip their chicken over part way through the cooking process. Having read many, many cookbooks and watched many, many cooking shows, I am pretty sure this is unusual. But that’s the way they do it, so that’s the way I have described it.
The best potatoes!
If you are the one serving this meal keep in mind that the slightly burnt, stuck-to-the-sides-of-the-pan potatoes are usually the most delicious. Give those to your favourite child, or save them for yourself…I won’t judge you!
How to serve
For the most amazing meal, I like to serve roast chicken with lemon roasted potatoes with a great Greek green salad (Maroulosalata) or a Greek salad (or Horiatiki salata). I like to serve some Kalamata olives, bread and feta on the side as well. Tzatziki is another great accompaniment.
This meal is perfect for family dinner night, but is also delicious enough to serve to company. Trust me, everyone will love it!
How this recipe came to be
Pssst…want to know a secret? I was really apprehensive about tackling this meal. You see, my parents’ chicken and potatoes are epic. They get requests from all over the world lots of people for their recipe and they are really happy to tell anyone who asks, including me, how it’s done. They say something along the lines of ‘take a chicken, add some potatoes to the roasting pan, pour in some lemon juice, olive oil, oregano and bake it all for a few hours’. Easy, right? So, I try, and it tastes good…but not phenomenal. Not mind-blowing delicious, like theirs is. Not let-me-tell-anyone-who-will-listen scrumptious, like theirs is. Not taste-bud-shockingly fabulous, like theirs is. “Why?”, I wondered. I did what they told me to, so how to explain the difference between their phenomenal chicken and potatoes, and my pretty good chicken and potatoes? For a while I actually started to wonder if perhaps my parents were magic. Magic would explain everything! But then I watched them in action, took detailed notes, measured and counted, studied their every step and finally I was able to reproduce their roasted chicken and Greek potatoes ourselves, in my very own kitchen! Hourray! I was once again amazed that such simple ingredients could produce something so marvellous…and so I thought, maybe magic is hereditary!?
I am really looking forward to you trying this recipe for yourselves. Let me know if you end up with what may be the best roasted chicken and Greek potatoes you have ever had.
Video – Make roast chicken with lemon potatoes
Frequently asked questions
How do I know when my chicken is fully cooked?
One of the most common concerns people have when roasting a whole chicken is making sure that it is fully, and safely, cooked. There are a couple of ways to ensure that your chicken is safe to eat. The most reliable way is to use a meat thermometer and to insert it into the thickest part of the meat (being careful not to hit bone). Whole chicken is done when, at the thickest part of breast or thigh it has reached an internal temperature of 180 degrees Fahrenheit (or 82 degrees Celsius). If you don’t have a meat thermometer, consider investing in one. I love this meat thermometer from Amazon which works well, and is affordable. In the meanwhile, without a meat thermometer, pierce the chicken near the thigh. The juices should run clear and not be pink-tinged or bloody. For more information about chicken cooking times, you can consult the poultry safety information posted on the Government of Canada’s website (link here).
What can I do with leftover chicken?
When I have chicken leftover I often chop it up and make a delicous Greek-style Cobb salad or I use it to make a variation of my Grilled chicken bowl (with roasted chicken instead of grilled chicken).
Related recipes
If you are like me, then you love chicken! Here are some more great meals that you can make with this versatile, readily available and delicious protein:
Youvetsi with chicken (Κοτόπουλο γιουβέτσι) A classic Greek dish of oven baked orzo and chicken in a rich tomato sauce. So good!
Chicken kokkinisto with french fries (Κοτόπουλο κοκκινιστό με τηγανητές πατάτες) Chicken stewed in a flavourful tomato sauce, served with homemade French fries.
Greek chicken with chickpeas (Kota me revithia kokkinista) Such a delicious way to enjoy a protein packed meal! Chicken, chickpeas and carrots combine to create a fantastic meal.
Storing and reheating
Leftovers will keep well in the refrigerator for up to 3 days. To reheat place in microwave or reheat in the oven.
Serving size
This recipe serves 6 people.
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Roast chicken and Greek-style potatoes
Equipment
Ingredients
For the potatoes
- 10-12 medium yellow fleshed potatoes peeled and cut into quarter wedges
- 1/2 cup (125 mL) fresh lemon juice
- 1 tbsp Greek dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 ¼ cups combination of olive oil and vegetable oil we use 3/4 cup (180 mL) olive oil; and the rest a vegetable or other neutral oil
- 1 medium carrot peeled, and cut into chunks
For the chicken
- 1 whole chicken
- 1/2 lemon
- 1 teaspoon salt
- 1 teaspoon Greek dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
Instructions
For the potatoes:
- Preheat oven to 400 degrees F.
- In a mixing bowl combine the potatoes, lemon juice, greek oregano, pepper, salt, and oils. Mix well to coat the potatoes evenly.1/2 cup (125 mL) fresh lemon juice, 1 tbsp Greek dried oregano, 1/4 teaspoon black pepper, 1 teaspoon salt, 1 ¼ cups combination of olive oil and vegetable oil, 10-12 medium yellow fleshed potatoes
- Pour the potatoes and all of the oil/lemon juice mixture into a large metal roasting pan, keeping potatoes on the periphery (you will place the chicken in the center of the pan).
- Scatter carrot chunks on top of potatoes.1 medium carrot
For the chicken:
- Remove any excess fat or loose skin from the chicken and discard.1 whole chicken
- Squeeze the juice of half a lemon all over chicken.1/2 lemon
- Salt the chicken on all sides, and inside the cavity.1 teaspoon salt
- Sprinkle the greek oregano and pepper on all sides of the chicken.1 teaspoon Greek dried oregano, 1/4 teaspoon black pepper
- Place chicken, breast side up, in the center of the roasting pan (surrounded by the potatoes and carrots).
- Place roasting pan in lower rack of oven.
- Bake for 1 1/2 hours. Remove roasting pan from oven, carefully stir the potatoes around (if some of them have stuck to the sides of the pan, don’t worry. Those crisp, browned pieces are delicious). If you notice that your pan seems a bit dry, add some more oil (you can use olive or canola oil) to the pan.
- Sprinkle 1 teaspoon paprika over chicken and potatoes. Turn chicken over and baste the potatoes from the juices from the pan. Return the pan to oven, breast side down. Continue baking for an additional 30 minutes, or until chicken reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius). The potatoes will be done at this point as well, golden and slightly crispy on the outside, soft and creamy on the inside. Let sit for 10-15 minutes before cutting and serving.1 teaspoon paprika
- Enjoy!
Wonderful recipe and so well explained. I totally agree with the ‘slightly burnt, stuck-to-the-sides-of-the-pan potatoes’ being so good! I`m a vegetarian (the rest of the family is not) but I will help myself to those potatoes!
Those potatoes are what dreams are made of! 🙂 Thanks for you lovely comment. So glad you enjoyed the post Annika 🙂
This looks delicious! Do you roast it at 400 for the whole 2 1/2 hours? With no water? I find when I make chicken or potatoes the pan always gets dry or the potatoes stick to the pan and I end up adding water. I’m willing to try this method though!
Yes we do! And NO water 🙂 There is plenty of oil in here which may scare some people off…but don’t let it! The oil helps the chicken and potatoes roast – most is left behind in the pan 🙂 Hope you love this recipe as much as we do!
Would you let me know the size of the round pan?
Hi Suzanne! Thank you so much for stopping by. The roasting pan we used here is a round metal one and it is about 14 inches in diameter.
In the first picture of the potatoes it looks as though they’re being soaked in water…is that right? Or maybe I’m just seeing things!😉
Your eyes are perfect!! The potatoes are in fact soaking in water; something that our parents tend to do when they cook potatoes and we have learned from them. Soaking potatoes in water helps remove some of the starch, which could help you get crispier potatoes if you are frying them. In this recipe, with the roasted potatoes, it probably doesn’t make much of a difference (especially because here they are in water more to “wash” them than to remove the starch) so you can certainly skip this step. Hope you enjoy the recipe and have a great day!
Hi! I have an oval 13″ Le Creuset dutch oven, can this be used instead of the round roasting pan used in your recipe?
Hi Crystal. Yes, that should work fine; keep your dutch oven uncovered, and try not too crowd your potatoes too much (you may need to use fewer than we state in the recipe). Good luck and let us know how your meal works out 🙂 🙂
I love this dish and ate it a lot at a local Greek owned restaurant growing up, but can never seem to replicate that exquisite flavor at home. I can’t wait to try this!! One question though, I’m all in, but two hours at 400 seems like a long time, typically what size chicken do you use?
Hi Angela!! Love that you are willing to give our recipe a try. We tend to use an average size chicken (about 3 – 4 pounds). It does seem like a long time, but trust us – you need this time to produce the best potatoes and the chicken does not dry out. If you follow the directions exactly, we think (hope) that you will be pleased! Let us know what you think!
Best chicken I’ve ever made. My family asks me to make it regularly…..Delicious and so easy.
Yay!!! We’re so happy to hear that Lise! Thank you so much for letting us know 🙂 xoxo Helen & Billie
When i make it i use yellow mustard is that not a good idea
Hi Manny! Using mustard when cooking poultry and meat is very popular, and a great idea. It is not traditionally done in Greek cooking, but that doesn`t mean you should not do it. Enjoy! xoxo Helen & Billie
Sorry, this recipe wildly overstates both the quantities of oil needed and the cooking time..I’d cook the chicken, if relatively small, for 90 minutes max, and put in the potatoes for only an hour adding another five or ten minutes at an increased heat to crisp up as necessary. Doing the whole thing over two hours dried out the chicken and burnt the potatoes..But the general idea of the recipe is sound. It just left a lot of oil to pour away.
Thanks for taking the time to comment Andrew, and sorry that it did not work out for you. We do stand by this recipe though – we make it this way all the time (one of us makes this meal at least twice a month) and it is always perfect. No dry chicken, no burnt potatoes. You can certainly use less oil though (the amount of oil also depends on the size of the pan) and try cooking the chicken for less time. Thanks again for sharing your feedback. xoxo Helen & Billie
Not sure if I didnt see it, but how big of chicken is this recipe based on.
Hi Pam, no didn’t miss it but you raise a good point (we should include it!) We typically use an average size chicken which is between 3 – 4 pounds. Hope that helps! We will update our post! xoxo Helen & Billie