Roasted Chicken and Greek Potatoes

One of my favorite dishes of all time is this easy Roasted Chicken and Greek Potatoes, a traditional Greek recipe! One whiff of the delicious aroma of this classic Greek dish — seasoned with lemon, oregano, garlic, olive oil — takes me back to my childhood when just about every dinner that came out of my mother’s kitchen was four-star restaurant worthy. I truly felt like I became an adult the day my Mom taught me how to make Greek food — especially how to roast a whole chicken in the oven!

It’s a crowd pleaser!

What I love about Roasted Chicken and Greek Potatoes is that it’s a main meal that can please just about anyone. It can be prepared with little fuss, makes plenty of leftovers, and with just a little chicken broth, magically transforms into a delicious soup a couple of days later.

As a family of six, Roasted Chicken and Greek Potatoes not only gives us two solid dinners a week, but also a nourishing soup. You can’t beat that! Read on to learn how to roast a whole chicken in the oven.

Roasted Chicken and Greek Potatoes Ingredients:

1 Purdue Oven Stuffer Roaster Chicken (8 – 10 lbs)
2 Lemons (Juiced) (Save the lemons to stuff into the chicken cavity)
4-6 cloves of garlic, peeled and coarsely chopped
5 lb. bag golden potatoes, peeled and quartered
Medium Sweet Onion, sliced
2 carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
Olive Oil
2 tbsp. Oregano
Salt and Pepper
Kitchen Twine

Roasted Chicken and Greek Potatoes Instructions:

1. Preheat oven to 400 degrees. Rinse your chicken and place in a large roaster pan. You’ll need one that allows room for the potatoes and other veggies. Don’t throw away the giblets and neck! Throw those in there, too for maximum flavor and important vitamins and nutrients.
2. Fold the wings under, tie the legs together and voila your chicken is ready for seasoning. If you’ve never trussed a chicken, watch this quick video from Martha Stewart and you’ll become a pro in no time.
3. Place the potatoes, garlic, onion, celery and carrot around the chicken in an even layer.
4. For a pro tip,  stuff the lemons you juiced earlier into the chicken cavity for extra flavor. Drizzle olive oil over the chicken and vegetables. (Roughly 1/4 cup).
5. Next, evenly drizzle the lemon juice all over the bird and vegetables, as well as inside the cavity.
6. Liberally distribute salt, pepper, and oregano over chicken and potatoes.
7. Using a spoon or clean fingers, turn the veggies to coat with the seasonings.
8. Place the pan uncovered in the oven on 400 degrees for about 20 minutes to give some color to the dish.
9. Reduce your heat to 350 degrees and set a two hour kitchen timer.
10. Note:  I go by the Purdue oven stuffer roaster pop-up timer and it hasn’t failed me yet. I start checking every 10 minutes at about two hours (usually pops at about 2 hours, 30 minutes). Check the label on your chicken packaging for more detailed cooking instructions.
11. Once you take the roast chicken out of the oven, let it “rest” for about 15 minutes before you start carving. This prevents all the juices from running out and leaving you with a dry bird.

Serve with some delicious feta, fontina, or manouri cheese and a crisp green salad and you are ready to go!

Enjoy!

P.S. Have you tried my Shrimp and Asparagus Marinara with Mini Bow Tie Pasta yet? What are you waiting for?!

Print, Pin and Save the Roasted Chicken and Greek Potatoes Recipe!

5 from 1 vote

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Roasted Chicken and Greek Potatoes

Prep Time

10 mins

Cook Time

2 hrs 30 mins

Total Time

2 hrs 40 mins

 

Course: dinner, Main Course

Cuisine: Greek, Mediterranean

Keyword: roast chicken, chicken and potatoes, dinner, main course, recipe

Servings: 12 servings

Ingredients

Greek Lemon and Garlic Roast Chicken and Potatoes Ingredients:

• 1 8-10 lb. Purdue Oven Stuffer Roaster Chicken
• 2 Large Lemons Juiced (Save the lemons to stuff into the chicken cavity)
• 4-6 cloves Garlic peeled and coarsely chopped
• 5 lb. bag golden potatoes peeled and quartered
• 1 Medium Sweet Onion sliced
• 2 Large Carrots peeled and roughly chopped
• 2 Stalks Celery roughly chopped
• 1/2 Cup Olive Oil
• 2 tbsp. Oregano
• Salt and Pepper
• Kitchen Twine

Instructions

Greek Lemon and Garlic Roast Chicken and Potatoes Instructions:

1. Preheat oven to 400 degrees. Rinse your chicken and place in a large roaster pan. You'll need one that allows room for the potatoes and other veggies. Don't throw away the giblets and neck! Throw those in there, too for maximum flavor and important vitamins and nutrients.
2. Fold the wings under, tie the legs together and voila your chicken is ready for seasoning.

3. Place the potatoes, onion, garlic, celery and carrot around the chicken in an even layer. Stuff the lemons you juiced earlier into the chicken cavity for extra flavor. Drizzle olive oil over the chicken and vegetables. (Roughly 1/4 cup). Next, evenly drizzle the lemon juice over the bird and vegetables, as well as inside the cavity.  Liberally distribute salt, pepper, and oregano over chicken and potatoes. Using a spoon or clean fingers, turn the veggies to coat with the seasonings.

4. Place the pan uncovered in the oven on 400 degrees for about 20 minutes to give some color to the dish. Reduce your heat to 350 degrees and set a two hour kitchen timer.
5. Note:  I go by the Purdue oven stuffer roaster pop-up timer and it hasn't failed me yet. I start checking every 10 minutes at about two hours (usually pops at about 2 hours, 30 minutes). Check the label on your chicken packaging for more detailed cooking instructions.
6. Once you take the roast chicken out of the oven, let it "rest" for about 15 minutes before you start carving. This prevents all the juices from running out and leaving you with a dry bird.
7. Serve with some delicious feta, fontina, or manouri cheese and a crisp green salad and you are ready to go!

Recipe Notes

Note:  I go by the Purdue oven stuffer roaster pop-up timer and it hasn't failed me yet. I start checking every 10 minutes at about two hours (usually pops at about 2 hours, 30 minutes). Check the label on your chicken packaging for more detailed cooking instructions.

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