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!
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.
Back near the beginning of this year 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 simple midweek 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.
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 green salad would be perfect, or else a lovely Greek Salad, or some simple steamed veg, such as broccoli and green beans would be good too!
Wine-wise, this is absolutely asking for a crisp lemony white, such as Chablis, unoaked white Burgundy or a zingy citrusy Sauvignon Blanc. Another good alternative could be an Albariño from Spain, or if you want to get adventurous, why not try a Greek white wine? 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, both of which should hold their own against the acidity of the lemon!
One Pan Greek Roast Chicken and Roast Potatoes
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! (Serve 4-8 depending on appetite.)
- 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
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 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.
Nutrition information is approximate and meant as a guideline only.
Love chicken? Check out my collection of Easy Peasy Chicken Recipes…
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