Greek Chicken and Roasted Potatoes
This Greek Chicken and Roasted Potatoes recipe brings a warm, herby aroma to your kitchen and a hearty, lemony dinner to your table.
The juicy chicken, tender baby potatoes, and sweet roasted onions soak up every drop of the zesty lemon and olive oil mixture.
It’s an easy one-pan meal that feels special without being complicated—just what we all need on a busy weeknight.
Greek Chicken Recipe Highlights
- One-pan meal with easy cleanup
- Fresh lemon and Greek herbs bring bright, bold flavor
- Perfect balance of crispy skin and juicy chicken
- Baby potatoes roast right alongside for a built-in side
- Feeds a family or works beautifully for leftovers
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use a whole chicken because it cooks evenly, stays juicy, and makes a great centerpiece. Drying the skin with paper towels before seasoning helps it turn golden and crispy as it roasts.
OIL – I use extra virgin olive oil to help the lemon and seasonings stick to the chicken and vegetables. It also adds richness and helps everything brown beautifully in the oven.
LEMON – I use both the juice and zest for strong citrus flavor that cuts through the richness of the chicken. Placing the used lemon halves inside the cavity adds moisture and subtle aroma while it roasts.
SEASONING – I use Greek seasoning for a mix of herbs that brings out that classic Mediterranean flavor. Salt and pepper help round everything out and make sure the chicken and potatoes aren’t bland.
PARSLEY – I use fresh chopped parsley to finish the dish with a clean, bright flavor. It also adds a pop of color right before serving.
POTATOES – I use red baby potatoes because they hold their shape, get crispy on the outside, and stay creamy on the inside. If you’re using larger potatoes, just cut them into chunks about 1½ inches wide.
ONION – I use red onion because it turns sweet and caramelized in the oven. It pairs really well with the lemon and adds depth to the roasted vegetables.
How To Make Greek Chicken
Please check the printable recipe card below for more detailed instructions.
- Rub the chicken with olive oil, lemon juice and zest, Greek seasoning, salt, and pepper, including under the skin and in the cavity.
- Place the lemon halves inside the cavity and tie the legs.
- Toss potatoes and onion with olive oil and Greek seasoning, then arrange around the chicken.
- Roast at 375º Fahrenheit for 1 hour and 45 minutes, basting halfway and near the end, then rest for 10 minutes before carving.
Leftovers and Storage
STORE – Refrigerate leftovers in an airtight container for up to 4 days. Keep the chicken and potatoes in separate containers so the potatoes stay firm.
FREEZE – Freeze leftover chicken for up to 3 months. Shred it first and pack it in freezer bags. Skip freezing the potatoes because their texture doesn’t hold up well.
REHEAT – Reheat chicken in a covered dish at 325º Fahrenheit until warmed through. For the potatoes, spread them on a baking sheet and bake until crisp.
MAKE AHEAD – Marinate the chicken up to 24 hours in advance and chop the vegetables ahead of time to save prep work on cooking day.
More Easy and Delicious Roasted Recipes
Serving Suggestions
CUCUMBER SALAD – A simple cucumber salad, whether creamy or light, adds something cool and refreshing next to the roasted chicken and balances the warm, savory flavors.
ROASTED GREEN BEANS – Toss green beans with olive oil and garlic powder, then roast them on a separate sheet pan or next to the chicken if there’s space for even more flavor.
BEET SALAD – A chilled beet salad with vinegar or citrus dressing brings an earthy sweetness that pairs well with the lemon and herbs in the chicken.
TOMATO SALAD – A tomato salad with red onion, olive oil, and feta adds a juicy, tangy contrast that works well with the roasted potatoes and Greek-inspired flavors.
Recipe Success Tips
DRY THE CHICKEN SKIN – Pat the chicken dry with paper towels before seasoning to help the skin crisp up in the oven. Moisture on the surface prevents browning and leaves the skin rubbery.
ROAST UNCOVERED – Keep the baking dish uncovered while roasting so the chicken skin gets golden and crisp. Covering traps steam and can make everything too soft.
GREEK SEASONING – A premade blend is a time-saver, but if you’re out, it’s easy to mix your own Greek seasoning at home. Use the following to make 1 tablespoon:
- ¼ teaspoon black pepper
- 1 teaspoon dried oregan
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon salt
TOSS THE POTATOES MIDWAY – Stir the potatoes halfway through roasting so they brown evenly and soak up more of the flavorful pan juices. This keeps them from sticking and helps each piece get nicely caramelized.
BASTE TWICE – Spoon the pan juices over the chicken halfway through cooking and again near the end to keep the meat juicy. This also deepens the color and boosts the roasted flavor of the skin.
Commonly Asked Questions
Can I use chicken thighs instead of a whole chicken?
Yes, bone-in, skin-on thighs work well. Just reduce the cooking time and check that they reach 165º Fahrenheit.
What kind of potatoes work best?
Baby red or yellow potatoes hold their shape and roast beautifully. If you only have large potatoes, just cut them into 1½-inch chunks.
Is it okay to skip the lemon zest?
You’ll lose a bit of the citrus punch, but the juice and roasted lemon inside the chicken will still add flavor.
How do I know when the chicken is fully cooked?
The thickest part of the thigh should reach 165º Fahrenheit. A meat thermometer makes this easy and accurate.
Can I use dried parsley instead of fresh?
Fresh gives a brighter flavor and better texture, but you can use a small pinch of dried parsley if needed.
More Delicious Roasted Side Dishes
Greek Chicken and Potatoes
Ingredients
Greek Chicken
- 4 pounds whole chicken
- ½ cup olive oil extra virgin
- 1 large lemon juice + zest
- 1 tablespoon Greek seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- parsley fresh, chopped for garnish
Greek Baby Potatoes
- 1 2-pound bag baby potatoes I used red baby potatoes
- 1 large red onion cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon Greek seasoning
Instructions
- Preheat the oven to 375º Fahrenheit.
- Pat the chicken dry with paper towels and place it in a large baking dish. Drying the skin helps it turn golden and crisp in the oven.
- In a small bowl, mix together the olive oil, lemon juice and zest, Greek seasoning, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin and inside the cavity for the best flavor.
- Cut the zested lemon in half and place both halves inside the chicken cavity. Use kitchen twine to tie the legs together to help the chicken hold its shape and cook evenly.
- In a separate bowl, toss the red baby potatoes and chopped red onion with olive oil and Greek seasoning. Once coated, scatter them around the chicken in the baking dish.
- Roast the chicken and potatoes uncovered for 1 hour and 45 minutes. Halfway through the cooking time, gently toss the potatoes for even browning and spoon some of the pan juices over the chicken to help it stay moist.
- About 15 minutes before the end of the cook time, baste the chicken again with the juices to deepen the color and flavor of the skin.
- Check that the thickest part of the thigh reaches 165º Fahrenheit. Once it does, remove the pan from the oven and let the chicken rest for 10 minutes before carving.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.