This traditional Greek-style roasted chicken is a comforting centerpiece for family dinners. The skinless roasting chicken is stuffed with fresh lemon quarters and garlic, then basted with a vibrant mixture of olive oil, lemon juice, and dried oregano. As it roasts, the chicken develops a savory, aromatic crust while remaining moist and tender inside. The accompanying potatoes, nestled around the bird, absorb the rich pan drippings and herbal flavors, turning golden and crispy. Simple yet elegant, this dish brings the warm, rustic flavors of the Mediterranean to your table.
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Greek Roasted Chicken with Potatoes
Description
This traditional Greek-style roasted chicken is a comforting centerpiece for family dinners. The skinless roasting chicken is stuffed with fresh lemon quarters and garlic, then basted with a vibrant mixture of olive oil, lemon juice, and dried oregano. As it roasts, the chicken develops a savory, aromatic crust while remaining moist and tender inside. The accompanying potatoes, nestled around the bird, absorb the rich pan drippings and herbal flavors, turning golden and crispy. Simple yet elegant, this dish brings the warm, rustic flavors of the Mediterranean to your table.Ingredients
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Rinse the chicken thoroughly and pat it dry with paper towels.
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Rub the inside and outside of the chicken with olive oil and sprinkle with salt and ground pepper.
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Stuff the chicken cavity with the lemon quarters, garlic cloves, and dried oregano.
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Place the chicken on a rack set inside a roasting pan.
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In a small saucepan, combine the remaining olive oil, fresh lemon juice, dried oregano, cracked black pepper, and salt.
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Bring the mixture to a simmer over medium heat and let it simmer for 3 minutes. Remove from heat.
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Place the wedged potatoes and the remaining garlic cloves around the chicken in the roasting pan.
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Sprinkle the potatoes and garlic with the remaining oregano.
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Spoon a little of the lemon-oil mixture over the chicken.
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Pour water or chicken broth evenly over the potatoes and place the pan in the oven.
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Roast for 15 minutes.
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Baste the chicken with some of the lemon-oil mixture and reduce the oven heat to 350 degrees F (175 degrees C).
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Continue roasting, basting with the lemon-oil mixture every 10-15 minutes, until the juices run clear when the thigh is pierced with a fork, or an instant-read thermometer inserted into the thigh (not touching bone) reads 180 degrees F. This should take about 1 hour and 15 minutes.
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Transfer the chicken to a warmed platter and tent with foil.
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If the potatoes are not yet golden brown, raise the oven heat to 450 degrees F (230 degrees C).
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Cook the potatoes for an additional 15 to 20 minutes, adding more water or broth if necessary to prevent sticking, until golden.
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Garnish with chopped parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1493.1kcal
- % Daily Value *
- Total Fat 83.1g128%
- Saturated Fat 20.8g104%
- Cholesterol 505.1mg169%
- Sodium 465.6mg20%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 153.4g307%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a crispy skin, ensure the chicken is completely dry before oiling and seasoning.
You can add sliced root vegetables like carrots, turnips, or onions to the bottom of the pan for extra flavor and variety.
If using a whole chicken with skin, you may need to adjust the roasting time slightly.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Fresh oregano can be used as a substitute for dried, using a 3:1 ratio (3 tablespoons fresh for 1 tablespoon dried).
