Greek Lemon Chicken With Potatoes

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!

Ingredients Nutrition


  1. (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
  2. Wash the chicken well and pat dry.
  3. Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
  4. Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
  5. Put in the oven and crank up the heat to 250°C (480F).
  6. Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
  7. If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
  8. Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
  9. Return to very hot oven and roast until chicken is golden-brown.
  10. Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
  11. At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
  12. In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
  13. Serve with pan juices.


Most Helpful

I made this with chicken breasts and roasted them with the potatoes for about an hour and a quarter. I also used less salt and oil. Love the lemon flavor of the potatoes!

Maito November 17, 2010

Excellent!The best roast chicken we have ever eaten. I was a little worried about the cooking method since I had splurged on a 4.8 pound organic roaster from Whole (paycheck) Foods - but it was perfectly done. My timing was 20 minutes for the potatoes, 20 each side for the chicken and 30 with the oven off. My potatoes burned a bit so next time I will move the oven rack up a notch. I served it with Lemon Dill Carrots #16961 and Asparagus with Fresh Tomato Yogurt Sauce #19396. Thanks Ev, goes into my book of "Special Tricks".

Lorac March 19, 2004

The first time that I made this recipe I thought that the baking time for the potatoes was wrong so I did not follow the recipe - the instructions ARE correct and the potatoes are fantastic Crisp on the outside and very soft inside. As suggested I added some rosemary, The aroma from the chicken and the flavor is wonderful - Everyone loved the meal. I served it with new garden fresh carrots (steamed with parsley) & broccoli. Thanks Evelyn for a winner

Bergy August 20, 2003

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