Whole Greek Roast Chicken with Lemon Potatoes

If you’ve never roasted a whole chicken, it may seem daunting, but it’s actually one of the simplest and most satisfying weeknight meals. This Whole Roasted Greek Chicken and Potatoes is an easy all-in-one skillet dinner that’s perfect for feeding a family (or creating delicious leftovers).

Greek flavors—bright lemon, fruity olive oil and aromatic oregano—are a classic match for potatoes and roast chicken. In this recipe the potatoes roast beneath the chicken, soaking up the pan juices so everything comes out tender, golden and full of flavor. If you enjoy traditional Greek-style potatoes, this is an easy way to serve them alongside a single, beautifully roasted bird.

For the best, most even roasting I recommend spatchcocking the chicken—removing the backbone so the bird lays flat. This helps it cook faster and more uniformly, and gives you crispier skin across the entire top. Spatchcocking is straightforward with a good pair of poultry shears: cut along each side of the backbone, flip the chicken breast-side up and press down to flatten. It’s an easy step that makes a big difference in final texture.

Ingredients:

• 1.5 lbs yellow potatoes (about 4 medium), cut into 2″ chunks
• 1/2 yellow onion, thinly sliced
• 1/4 cup + 2 tablespoons extra virgin olive oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 1/2 tablespoons dried oregano, divided
• 1/4 cup lemon juice (about 2 lemons), divided
• 1 whole chicken (3.5–4 lb)

Step-by-Step:

Step One: Preheat and Prep the Potatoes

Preheat the oven to 450°F (230°C). Spread the potatoes and sliced onion across a large cast-iron skillet or a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried oregano. Add 2 tablespoons lemon juice and toss to coat the vegetables evenly.

Step Two: Spatchcock the Chicken

Using kitchen shears, remove the backbone of the chicken and open it so it lays flat. Rinse the chicken inside and out if you prefer and pat dry with paper towels. Place the flattened bird on top of the potatoes and onions, cavity side up so the breast sits over the vegetables.

Step Three: Season the Chicken

In a small bowl whisk together the remaining 1/4 cup olive oil and 1 tablespoon dried oregano. Brush roughly a quarter of this mixture on the underside of the chicken and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Flip the chicken so the breast is up, brush with the remaining oil mixture and drizzle with the remaining 2 tablespoons lemon juice. Sprinkle the top with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step Four: Roast

Roast the pan in the preheated oven for 30 minutes. Remove briefly and give the potatoes a gentle toss so they brown evenly, then return the skillet to the oven and roast another 10–15 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the breast reads 155–160°F (it will rise during resting). Total oven time is roughly 40–45 minutes depending on your bird and oven.

Step Five: Rest, Slice and Serve

Remove the skillet from the oven and tent tightly with aluminum foil. Let the chicken rest for 10–15 minutes to allow juices to redistribute. Carve the bird into quarters or desired pieces, sprinkle a little extra kosher salt if you like, and serve hot with the roasted potatoes and pan juices.

Recipe FAQ

Please leave a comment if you try this recipe — I’d love to hear how it turned out.

Related Recipes

Peruvian-Inspired Whole Roasted Chicken with Tangy “Green Sauce”

Whole Roasted Chicken with Pan Gravy

Whole Roasted Chicken with Avocado + Tomato Salad

Whole Roasted Greek Chicken and Potatoes

Total: 45 mins

Servings: 4

Ingredients

• 1.5 lbs yellow potatoes, about 4 medium, cut into 2″ chunks
• 1/2 yellow onion, thinly sliced
• 2 tbsp + 1/4 cup extra virgin olive oil, divided
• 2 1/2 tsp kosher salt, divided
• 1 1/4 tsp freshly ground black pepper, divided
• 1 1/2 tbsp dried oregano, divided
• 1/4 cup lemon juice (about 2 lemons), divided
• 1 whole chicken (3.5–4 lb)

Instructions

1. Preheat oven to 450°F (230°C).
2. Place potatoes and onion in a large cast-iron skillet or rimmed sheet pan. Drizzle with 2 tbsp olive oil and add 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Add 2 tbsp lemon juice and toss to coat.
3. Spatchcock the chicken by removing the backbone with kitchen shears, then press the breasts flat. Pat the chicken dry and position it over the potatoes with the cavity side up.
4. Mix 1/4 cup olive oil with 1 tbsp dried oregano. Brush about 1/4 of the mixture under the chicken, season underside with 1/2 tsp kosher salt and 1/4 tsp black pepper. Flip breast-side up, brush with remaining oil mixture, drizzle with remaining lemon juice and season the top with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Roast for 30 minutes. Remove, toss the potatoes, then return to the oven and roast 10–15 more minutes until a thermometer in the thickest part of the breast reads 155–160°F.
6. Remove from oven and tent with foil. Rest 10–15 minutes, then carve, season to taste and serve with the potatoes and pan juices.

Nutrition

Calories: 618 kcal • Carbohydrates: 34 g • Protein: 39 g • Fat: 36 g • Sodium: 1598 mg

Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Alex Snodgrass

Servings: 4

Calories: 618