Oozing with oregano, lemon and garlic, my Greek Roast Chicken and Roast Potatoes is incredibly easy to make, ready in under 1h30 and only uses one pan!
Roast Chicken – Greek-style!
If you are a regular reader of Easy Peasy Foodie you will know I am a huge fan of traybakes. I love throwing a few flavours into an oven tray and letting the oven concentrate those flavours and transform them into something so much more delicious.
I am also a big fan of Greek flavours: I just love how a few simple additions, like lemon, oregano and garlic, can take something so simple and make it glorious.
A while back, I created a lovely Greek Style Chicken Traybake… which is delicious and makes such a fab midweek meal – ready in under an hour and only 10 minutes of that is hands on time…
…buuut, I had a niggle at the back of my mind, that those wonderful flavours would be incredible on a full roast chicken dinner… those niggles burbled at the back of my mind until I could ignore them no more and the result is this incredible One Pan Greek Roast Chicken and Roast Potatoes…
My Greek Style Chicken Traybake is lovely – easy, delicious and perfect for a busy weeknight… But this Greek style whole roast chicken is on a totally different level!
The chicken has longer to cook so infuses even more with those lovely Greek flavours AND this version comes with proper roast potatoes!! All crispy and covered in all those lovely Greek flavours too – and the chicken juices, of course. This is proper comfort food… and then some!
And the best news? This Greek Roast Chicken is quick to make (well, as whole roast chickens go! It takes 1h30 from start to finish, but only about 15 minutes of that is hands on time), it is still all done in one pan AND as easy peasy as you’d expect from me.
How to make Greek Roast Chicken
This One Pan Greek Roast Chicken and Roast Potatoes recipe is so easy to make!
All you need to do is place your chicken in a large roasting dish and add lemon juice, olive oil, bay leaves, oregano, salt and pepper. Cover with foil and roast for 15 minutes. Then add par-boiled potatoes around the chicken, plus a little more lemon juice, oregano, salt and pepper.
Tuck the remaining bay leaves and the garlic cloves around the chicken, then roast for a further 45 minutes (so the chicken has had a total of 1h in the oven).
After the 45 minutes are up, remove the chicken, then return the potatoes to the oven for a final 15 minutes to get really brown and crispy, while the chicken rests. Easy Peasy!
(Full recipe given in the recipe card below.)
What to serve with Greek Roast Chicken
I think this One Pan Greek Roast Chicken and Roast Potatoes is so glorious it really doesn’t need much to accompany it – a simple Greek salad would be perfect.
Alternatively, you could serve this with a green salad or some steamed green veg, such as broccoli and/or green beans.
What to drink with Greek Roast Chicken
Wine-wise, this is absolutely asking for a crisp lemony white, such as an unoaked Chablis, an unoaked Chardonnay from elsewhere in the world or a zingy citrusy Sauvignon Blanc. An Albariño from Spain or a Chenin Blanc from South Africa would also work really well here.
Or if you want to go full on Greek, why not try a Greek white wine? In the past, Greek wine has had a bad reputation, but now Greece makes some truly fabulous wines! And because Greek food features a lot of lemon juice, Greek white wines tend to work really well with lemon. Look for Assyrtiko or Moschofilero grape varieties, as these pair especially well with lemony chicken.
I’ll be honest, lemon is not great with red wines. But if it’s got to be red for you, then I suggest an Italian red with a lot of acidity such as a Valpolicella or Chianti is your best bet. But really, lemony chicken is best paired with white wine!
Love Greek food?
Then you’re going to love these recipes…
- Easy Greek-Style Chicken Kebabs (Chicken Souvlaki)
- Greek Style Lamb Kebabs (Lamb Souvlaki)
- Greek Chicken Traybake
- Easy Peasy Greek Salad
- Easy Peasy Tzatziki
Greek-Style Chicken Kebabs
What to do with leftover Greek Roast Chicken
Leftover Greek Roast Chicken will keep well in a lidded container in the fridge for up to 3 days.
You can either eat the leftovers cold or you can use the Greek Roast Chicken in one of my many delicious leftover chicken recipes!
Can you freeze Greek Roast Chicken
Greek Roast Chicken freezes beautifully. Simply put any leftovers in a lidded container and place in the freezer where they will keep for up to 1 month.
Defrost overnight in the fridge and either eat cold or use it in one of my many delicious leftover chicken recipes!
If you like this recipe…
…you might also like:
- Chicken Tikka Kebabs
- Chicken Drumstick Traybake
- Chicken Fajita Rice Bake (One Pan, High Protein)
- Easy Teriyaki Chicken
- Easy Chicken Chow Mein (Chinese Takeaway Copycat)
- Marry Me Chicken Orzo One Pot
Marry Me Chicken Orzo One Pot
One Pan Greek Roast Chicken and Roast Potatoes
Ingredients
- 1.5 kg chicken organic, if possible
- 2 lemons halved
- 4 tablespoons olive oil
- 4 teaspoons dried oregano
- 750 g white potatoes cut into 40g / 1½ oz pieces (ish!)
- 8 cloves garlic gently bashed
- Salt and pepper
- 6 bay leaves
- Green veg or Greek salad to serve
Instructions
- Preheat your oven to 220C / 200C Fan / gas mark 7 / 425F
- Place your chicken in a large roasting dish and squeeze over the juice of 1 lemon (don’t throw the squeezed lemon skins away, though!). Drizzle the chicken with 2 tablespoons of olive oil and sprinkle over a good couple of pinches of salt and pepper. Rub this mixture all over the chicken and then pour in a further 2 tablespoons of olive oil into the base of the tray.
- Sprinkle the chicken with 3 teaspoons of dried oregano and put one of the squeezed lemon halves and 2 bay leaves in the chicken’s cavity.
- Cover with foil and place in the preheated oven for 15 minutes.
- Meanwhile place the potatoes into a large pan and cover with boiling water. Bring back to the boil and cook for a further 10 minutes. Drain the potatoes, allow them to steam dry for a couple of minutes (sitting in the colander) and then return them to the saucepan, clamp on the lid and shake until the potatoes have rough edges.
- Remove the chicken from the oven and discard the foil. Tip the potatoes in so they are evenly arranged around the chicken. Squeeze the juice of the other lemon over the potatoes and put the 3 remaining lemon halves into the tray too. Sprinkle a little more salt and pepper and the remaining 1 teaspoon of oregano over the potatoes. Tuck the remaining bay leaves and the garlic cloves around the chicken.
- Baste the potatoes and the chicken with the hot oil in the pan by tilting the pan to the side and collecting some of the oil/pan juices in a large spoon. Drizzle over the chicken and potatoes until all are covered.
- Return the pan to the oven and cook for a further 45 minutes (so the chicken has had a total of 1h in the oven). If you can, try to baste the chicken and potatoes once or twice during this time.
- After the 45 minutes are up, check the chicken is cooked and then remove to a board or tray to rest (cover with foil if your room is cold, but otherwise don’t as it will make the skin less crispy).
- Turn the potatoes in the lemony juices and return them to the oven for a final 15 minutes to get really brown and crispy, while the chicken rests.
- Carve the chicken and serve with the roast potatoes and a green salad, Greek salad or seasonal veg.
Notes
- Suitable for freezing (chicken only).
- Nutrition information is approximate and meant as a guideline only.
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Karen, the next best thing to mummy says
I love a traybake, so will definitely be giving this a try #brillblogs@_karendennis
Eb Gargano says
Haha – me too! They are so fab aren’t they? Love anything where the oven does all the work so I don’t have to 😀 Eb x
Cat says
Oregano has to be one of my favourite herbs, I can’t get enough of the stuff. This roast chicken looks so fresh and delicious – and all in one pot too!x
Eb Gargano says
Mine too – it is so good with chicken…and pork to. A real favourite of mine…and one of the few I like dried just as much as fresh. Thanks for your kind words 🙂 Eb x
Ria Samuel says
This sure is an easy peasy chicken recipe. I love one tray bake recipes for chicken. I am going to try this real soon!
Eb Gargano says
Glad you like it Ria – yep, it definitely is easy…and I totally agree with you about traybakes – so simple and so yummy 🙂 Would love to know how you get on if you try it! Eb x
Jo Allison - Jo's Kitchen Larder says
What a wonderful roast dinner! Lemons, garlic and oregano, loving the Greek spin! 🙂 Perfection! x
Eb Gargano says
Aw, thanks Jo – I do love putting a little spin on things and these Greek flavours just go so well with the chicken and potatoes 😀 Eb x
Corina Blum says
This sounds so yummy! I imagine all those delicious chicken juices flavouring the roast potatoes too. I would definitely like to eat this. Thanks so much for sharing with #CookOnceEatTwice
Eb Gargano says
Thanks Corina 🙂 Those chicken juices, along with all the other flavourings, make the potatoes super yummy!! Eb x
Kirsty Hijacked By Twins says
Roast chicken is a favourite in our house but I tend to just season with salt and pepper but I love the flavours you have used in this recipe. Another must try! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Oh you have to try this one, Kirsty – the flavours really take roast chicken to the next level! Thanks for your kind comments 🙂 Eb x
Kate - gluten free alchemist says
‘Huge fan of traybakes’? That’s an understatement! But they are always lovely and make me want to join your tea table…. Definitely the queen of traybakes!!
Eb Gargano says
Hahaha – yeah it’s kind of hard to find the right adjective…obsessed, maybe?! But they are exactly what I am passionate about – great tasting food that’s easy to make…and lets face it, anything where the oven does all the hard work is always going to be a winner in my eyes! Thanks for the kind words and renewal of my Queen of Traybakes accolade 😀 Eb x
Scott says
Going to try this tonight, would you put some wine in the tray with the chicken?
Eb Gargano says
Great idea! I’ve never actually done that with this recipe, but I can only imagine it would be a good thing. Enjoy! Eb 🙂
Sarah says
Do you take the foil off when you add the potatoes so it can all brown??
Eb Gargano says
Yes I do. Sorry the wording was not very in the recipe card. I have amended it to make it much more clear – enjoy!
Sarah says
Thanks so much for the quick response. It’s just gone back in the oven and smells gorgeous
Eb Gargano says
Yay – great to hear!