One-pot Greek Oven–Roasted Chicken and Potatoes

Name: One-pot Greek Oven–Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 -6 servings
Ingredients: 1 large whole chicken without giblets; 120 ml | 1/2 cup chicken stock or white wine; 4 floury potatoes; 1 small red onion; 4 large garlic cloves; 3-4 tbsp virgin olive oil; 2 tsp dried oregano; 2 bay leaves; 1 lemon; Salt and freshly ground pepper

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4.5

120 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
4 -6 servings
Calories
661 kcal
Course
Main Course
Cuisine
Greek

One-pot Greek Oven–Roasted Chicken and Potatoes

Shawn Wheeler

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Slow roasted one-pot Greek chicken with potatoes, lemon and oregano. An incredibly simple recipe that's delicious and meant for sharing.

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Ingredients

Servings

1 large whole chicken without giblets preferably free-range (about 1.5kg /3.3lbs)
120 ml | 1/2 cup chicken stock or white wine
4 floury potatoes such as Maris piper, peeled and chopped into large cubes
1 small red onion peeled and halved
4 large garlic cloves peeled and crushed
3-4 tbsp virgin olive oil or more, as needed
2 tsp dried oregano or more, as needed
2 bay leaves
1 lemon
Salt and freshly ground pepper

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Instructions

Preheat the oven to 170C (325F).
Pat the chicken dry with kitchen towels (see above) and then rub all over with olive oil. Season generously with salt and pepper and place on a large roasting tin or casserole.
Squeeze half the lemon over the chicken and place it in the chicken cavity together with the onion and one bay leaf. Sprinkle with the dried oregano and pour a third of the stock into the pan. Cover with foil and roast for 40 minutes.
Take the pan out of the oven and arrange the potatoes, garlic and other bay around the chicken, drizzling with extra olive oil and seasoning with salt, pepper and more dried oregano. Squeeze the other lemon half over the potatoes, place in the pan, and add a bit more stock to the pan if it is dry. Cover with the foil and roast for another 40 minutes.
Check the roast, turning the potatoes over. Add more stock if the pan is dry, cover and continue cooking for another 20-30 minutes or until the potatoes are fork tender and the chicken juices run clear. Increase the oven temperature to 220C (425F) and cook for a further 5-10 minutes or until the chicken skin crisps up.
Let the chicken rest, covered with foil, for 10 minutes before carving and serving with the potatoes and a Greek salad on the side.

Notes

The safe internal temperature for chicken is 75°C /165° F. Use a meat or instant-read thermometer to check the temperature of your chicken, inserting into the thickest part of the thigh (not touching the bone).

Nutrition Information

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Calories 661kcal (33%) Carbohydrates 34g (11%) Protein 42g (84%) Fat 40g (62%) Saturated Fat 10g (50%) Cholesterol 144mg (48%) Sodium 200mg (8%) Potassium 1361mg (39%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 265IU (5%) Vitamin C 44.6mg (50%) Calcium 112mg (11%) Iron 9.2mg (51%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 661 kcal

% Daily Value*

Calories	661kcal	33%
Carbohydrates	34g	11%
Protein	42g	84%
Fat	40g	62%
Saturated Fat	10g	50%
Cholesterol	144mg	48%
Sodium	200mg	8%
Potassium	1361mg	29%
Fiber	7g	28%
Sugar	2g	4%
Vitamin A	265IU	5%
Vitamin C	44.6mg	50%
Calcium	112mg	11%
Iron	9.2mg	51%