Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes

READY IN: 1hr 40mins


  • 1
    whole chicken, sliced in half (about 3 to 3-1/2 pounds)
  • 8
    medium red potatoes, peeled (left whole do not slice, can use more)
  • salt & freshly ground black pepper
  • 2
    lemons, juice of
  • 12
  • 1
    tablespoon dried oregano (rubbed between fingers to release the flavors)
  • 1
    large bulb of garlic (separated into cloves and skins removed or can use two heads!)
  • 12
    cup sliced green olives
  • 8
    tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)


  • Set oven to 425 degrees F (set oven rack to bottom position).
  • Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
  • Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
  • Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
  • In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
  • Sprinkle the whole garlic cloves and olives around the potatoes.
  • In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
  • Sprinkle the dried oregano over the top.
  • Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
  • Roast uncovered for about 50 minutes.
  • Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
  • Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
  • Serve the chicken with pan juices.