Greek Lemon Chicken With Potatoes

"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!"
Greek Lemon Chicken With Potatoes created by Sara 76
Ready In:
2hrs 20mins



  • (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).
  • Wash the chicken well and pat dry.
  • 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.
  • 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.
  • Put in the oven and crank up the heat to 250°C (480F).
  • 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.
  • If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
  • Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
  • Return to very hot oven and roast until chicken is golden-brown.
  • Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
  • 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.
  • 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.
  • Serve with pan juices.
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  1. juno0404
    This is just like my Greek chicken recipe except I swap out the oregano for Rosemary and Thyme. ( I don't care for oregano in this dish) I also add the zest of one lemon and about a quarter cup of olive oil. I marinate the chicken for about 24 hours prior to roasting. I always use Yukon Gold potatoes because they have a buttery flavor and they seem to absorb everything around them much better than other types of potatoes. No need to marinate the potatoes just put everything into one baking pan, pour the marinade over the top and roast for about 20 to 30 minutes at 450 degrees. Remove from oven and let it sit for 10 minutes.
  2. cookingkiddo71
    Fantastic! I used chicken hindquarters and used a few boneless chicken thighs. Moist and flavorful! Will be making this again!
  3. kimdy
    SERIOUSLY good! Brought back all kinds of memories... Just finished dinner here in the mid-west, and loved every bite. Of course, I DID double everything, as I'm a seriously lemon and garlic loving type lady, but only had leg/thigh quarters available, so cooked three of them. Now I have dinners for three nights. Nice! Thanks so much for the recipe, very VERY good!
  4. Bunkabihari
    This was so flavorful and simple. I doubled the lemon juice and garlic for the potatoes and put everything into a gallon ziplock for the afternoon to marinate. The potatoes were just delicious. I mixed yukon golds with sweet potatoes and the flavor was lovely. I served the chicken and potatoes with sauteed green beans with feta and a romaine, roma tomato, red onion, avocado and cucumber salad.
  5. kimbercat
    Excellent meal! Used Greek seasoning on everything and roasted! Kids and hubby loved it.

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