This is an incredible baked chicken and potato dish with a garlic, lemony citrus flavor that will leave you wanting more! It's easy to throw together, great for a crowd, and will make your whole house smell amazing! If you love Greek inspired flavors and want to impress your guests, serve this up at your next dinner party with a small Greek salad. Yum!
- Olive oil
- Greek seasoning
Note: Refer to the recipe card below for exact quantities.
- Chicken - Whole chicken can be substituted with chicken thighs or chicken quarters. Be sure to adjust cooking time accordingly. Dice potatoes into smaller pieces if the chicken requires less time to cook.
- Lemon - I do not recommend substituting fresh lemon.
- Garlic - Fresh garlic can be substituted with minced garlic in a jar. ½ teaspoon is equal to approximately 1 clove.
- Throw in more color and mediterranean flavors to change things up. Red bell pepper, kalamata olives, and red onion would be a great addition!
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Store in the refrigerator in an airtight container for 2-3 days.
This dish is not freezer friendly.
Use the meat cleaver to chop up the chicken into 5-6 servings before plating.
Have leftover ingredients?
- Add your leftover chicken to these delicious Sheet Pan Nachos.
- If you have a large quantity of leftover potatoes, try these Chorizo Breakfast Potatoes for breakfast tomorrow morning.
- Need a fancy side dish? Try these amazing Melting Potatoes that would pair perfectly with a big, juicy steak!
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Can broiler, fryer, and roaster chicken be used interchangeably?
Roaster chickens are typically older chickens and weigh between 5lb-7lbs, whereas broiler-fryers are considered young chickens and weigh less. A roaster chicken will take longer to cook and will result in more tender meat.
Greek Style Lemon Chicken with Roasted Potatoes
- 1 6lb Whole chicken *remove giblets and neck from cavity
- 6 med Yukon gold potatoes
- 3 Lemons
- 6-8 large cloves Garlic
- 1 cup Olive oil
- 2 tablespoon Oregano
- ½ teaspoon Cavender's Greek Seasoning
- 1 teaspoon Kosher salt (or to taste)
- ½ teaspoon Pepper (or to taste)
- 2 sprigs Thyme
- Preheat the oven to 350° F / 177° C
- Remove chicken from the refrigerator, take out the neck and giblets, and set it aside while you make the marinade.
- Peel and coarsely chop fresh garlic cloves into small pieces. In a 4 cup measuring cup, whisk together one cup of olive oil, the juice of three lemons, chopped garlic, and oregano. Save 3-4 lemon halves to nestle between potatoes when baking.
- Wash potatoes and slice them evenly into wedges.
- Cut chicken into two halves along the center and remove the backbone.
- Arrange chicken and sliced potato wedges on a sheet pan. Cover all of the ingredients with the marinade, then generously sprinkle salt and pepper over the entire dish.
- Roast up to 90 minutes or until the internal temperature of the chicken reaches 165° F. While roasting, move potatoes and chicken around in the dish to redistribute the juices over the top.
- Remove sheet pan, lightly cover with foil, and let rest for 10 minutes.
- Using the meat cleaver, chop chicken halves into servable portions, then arrange on a platter with potatoes. Pour juice over top and add parsley or fresh thyme as garnish (if desired).
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.