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The best roast chicken and Greek-style potatoes full of lemon flavour and roasted to perfection.
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5 from 19 votes

Roast chicken and Greek-style potatoes

The best Greek style roast chicken and roasted lemon potatoes!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Equipment

  • Roasting pan

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 1/2 cups combination of olive oil and vegetable oil we use 3/4 cup (180 mL) olive oil; and 3/4 cup (180mL) vegetable 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 1/2 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!

Notes

We use a 15 inch round roasting pan, use less oil if your pan is smaller.