Greek Roast Chicken with Potatoes Recipe

This simple Greek Roast Chicken recipe is a great option for a flavorful and hearty dinner.

Using a whole chicken seasoned with olive oil, garlic, lemon, and a mix of Mediterranean herbs, it pairs perfectly with tender baby potatoes that roast alongside.

It’s an easy meal to prepare and works well for busy weeknights, casual weekend dinners or even a dinner party with friends or family.

Greek roasted chicken with potatoes in a pan.

The key to this easy recipe is the herb and olive oil mixture. With oregano, dill, and rosemary, it brings fresh Greek flavors to the chicken and potatoes. The chicken roasts beautifully with crispy skin and juicy, tender meat, while the potatoes absorb all the savory drippings.

This dish requires minimal effort. Once everything is prepped and placed in the oven, it’s mostly hands-off. While the chicken cooks, you can prepare a quick side like a Greek Cucumber Salad.

Allow the chicken to rest for about 15 minutes after roasting to keep it juicy and make carving easier. Serve it with the potatoes and spoon some of the pan juices over the top for added flavor. This recipe is a crowd pleaser that will make an impressive and delicious addition to any dinner table.

If you are looking for more chicken recipes, check out our: Easy Balsamic Chicken, Chicken Pesto Linguine, Dutch Oven Chicken Thighs or Creamy Chicken Orzo.

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Why We Love This Recipe
Ingredients
Instructions
Substitutions and Variations
Equipment
Recipe Storage and Reheating
Top Tips
Frequently Asked Questions
Related
Pairing
Greek Roast Chicken with Potatoes Recipe

Why We Love This Recipe

Simple: This whole chicken recipe uses just a handful of ingredients like olive oil, garlic, and dried herbs. All things you likely already have in your kitchen. There’s no need for fancy techniques or unique items which makes it a super approachable recipe for even the busiest cooks.
One pan: Everything, from the juicy chicken to the tender potatoes, roasts together in the same pan. Not only does this mean the potatoes absorb all those incredible juices from the chicken, but it also makes cleanup a breeze.
Flavorful: With a mix of garlic, lemon and herbs like rosemary and oregano, every bite is packed with bold Mediterranean flavors. The chicken stays juicy, the potatoes turn golden and the zesty seasoning brings everything together beautifully.

Ingredients

Here are the ingredients you will need for this greek roasted chicken:

Chicken: You will need one whole 4-5 pound chicken with the giblets removed.
Olive oil: Use regular olive oil instead of extra virgin olive oil since you'll be roasting the chicken.
Lemon juice: Use fresh squeezed lemon juice for the best flavor.
Garlic: Fresh minced garlic will provide the best flavor.
Oregano, Dill, and Rosemary: I try to use fresh herbs when I can, but dried herbs are fine in a pinch.
Potatoes: You will need 1½ pounds of baby potatoes. You can also use russet potatoes or Yukon gold potatoes if that's what you have on hand.

See recipe card below for quantities.

Instructions

Let's make this Greek chicken together!

Step 1: Preheat the oven to 400°F. Prepare the chicken by removing the giblets and patting it dry with paper towels.

Step 2: In a small bowl, combine olive oil, salt, black pepper, lemon juice, minced garlic, oregano, dill, and rosemary.

herb and olive oil coated chicken and potatoes in a pan.

Step 3: Place the chicken and potatoes in a roasting pan. Rub the olive oil mixture all over the chicken and potatoes, making sure to coat everything evenly.

roasted greek chicken and potatoes in a white pan.

Step 4: Cook the chicken in the preheated oven for about 45 minutes or until the thickest part of the thigh reaches 165°F. Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving.

Substitutions and Variations

Here are some common recipe substitutions and variations for this simple dish.

Whole chicken: You can use bone-in, skin-on chicken thighs or breasts if you prefer dark or white meat. Adjust the cooking time accordingly, as chicken breasts may cook faster than a whole chicken.
Potatoes: Swap baby potatoes for other root vegetables like carrots, parsnips, or sweet potatoes for different textures and flavors.
Olive oil: If you don’t have olive oil, you can use melted butter or avocado oil for a different richness.
Dried herbs: Fresh herbs like rosemary, thyme and parsley can be swapped for dried herbs. Just remember to use about three times the amount of dried herbs as fresh. You can also mix up the herb blend to suit your tastes. try adding thyme or basil for a new twist.
Additions: For a little heat, add a pinch of red pepper flakes or paprika to the seasoning mix for a spicy twist.

Equipment

Here is some kitchen equipment you will need for this roast chicken and potatoes recipe. You can find all of these products on Amazon.

Meat Thermometer - An instant-read meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!

cooked roasted greek chicken in a pan with lemon slices and fresh herbs.

Recipe Storage and Reheating

Here are storage and reheating instructions for this greek chicken recipe.

Refrigerator Storage: Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.

Freezer Storage: For longer storage, wrap the chicken and potatoes tightly in plastic wrap or foil, then place in a freezer-safe bag or container, and freeze for up to 3 months.

Reheating Instructions: Reheat in the oven at 350°F for 10-15 minutes, or until heated through, to help keep the chicken skin crispy.

Top Tips

Here are some expert tips to make this whole roast chicken recipe:

Check the temperature: To make sure the chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165°F.
Dry the chicken: Be sure to pat the chicken dry with paper towels. This step helps the skin get extra crispy while roasting.
Don’t skip the resting time: After the chicken comes out of the oven, let it rest for 15-20 minutes before carving. This helps the juices redistribute and keeps the chicken moist.

roasted greek chicken in a pan with a spoon.

Frequently Asked Questions

Can I make this without potatoes?

Yes, you can easily skip the potatoes and replace them with other vegetables like carrots, parsnips, or Brussels sprouts. Just toss the veggies in the seasoning mixture and roast them alongside the chicken for a similar flavor and texture.

What if I don’t have a meat thermometer?

If you don’t have a meat thermometer, you can check the chicken by cutting into the thickest part of the thigh. The juices should run clear, not pink, indicating that it’s fully cooked. Alternatively, the chicken should feel firm to the touch when pressed.

How do I get crispy chicken skin?

To get crispy skin, make sure to pat the chicken dry with paper towels before seasoning. This helps remove moisture, allowing the skin to crisp up better while roasting. You can also finish the chicken under the broiler for a few minutes at the end of cooking for extra crunch.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this roast chicken:

Christina Musgrave of Tasting with Tina holding a fork.

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