5 from 2 votes
Roast Chicken and Potatoes
Greek Lemon and Garlic Roast Chicken and 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, 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.