One-pot Greek Oven–Roasted Chicken and Potatoes
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 -6 servings
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Calories
661 kcal
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Course
Main Course
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Cuisine
Greek
One-pot Greek Oven–Roasted Chicken and Potatoes
Description
The One-pot Greek Oven–Roasted Chicken and Potatoes recipe uses a whole free-range chicken seasoned generously with salt, pepper, and oregano. The chicken is rubbed with olive oil and lemon juice, cavity stuffed with onion and bay leaf, then partially roasted covered with foil to seal in moisture.
Potatoes, garlic cloves, the other half of the lemon, and additional herbs are added around the chicken in the roasting pan. They cook slowly in the chicken’s juices combined with added stock, resulting in tender, flavorful potatoes with infused citrus and herb notes. The gradual uncovered roasting step creates a balance of juicy chicken and soft, well-seasoned vegetables.
This dish works well as a complete meal, requiring only minimal sides or salad if desired. A meat thermometer ensures the chicken is cooked safely to 75°C (165°F) in the thickest thigh portion. The flavor and moisture come together through layering and timed roasting stages.
Resting the chicken briefly after cooking helps the juices redistribute. The recipe offers clear temperature guidance for safe doneness, emphasizing the importance of checking the meat’s internal temperature for best results.
Ingredients
- 1 chicken preferably free-range (about 1.5kg /3.3lbs, large whole, without giblets
- 120 ml chicken stock 1/2 cup, or white wine
- 4 floury potato such as Maris piper, peeled and chopped into large cubes
- 1 red onion peeled and halved, small
- 4 garlic peeled and crushed, large cloves
- 3-4 tbsp olive oil or more, as needed, virgin
- 2 tsp oregano or more, as needed, dried
- 2 bay leaf
- 1 lemon
- salt freshly ground
- black pepper freshly ground
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
- Use a meat thermometer inserted into the thickest part of the chicken thigh without touching bone to ensure it reaches 75°C (165°F) for safe cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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