Greek Roast Chicken with Lemon & Garlic
Greek Roasted Chicken and Potatoes with Lemon: A Flavorful, Comforting Classic
There’s something universally comforting about a tray of golden, roasted chicken paired with perfectly cooked potatoes. But when you add the magic of Greek flavours—fresh lemon, garlic, olive oil, and a sprinkle of oregano—you take this humble dish to a whole new level. The result is Greek roasted chicken and potatoes with lemon, a dish that's simple, yet bursting with rich flavours and aromas that evoke the warmth of the Greece.
This iconic Greek recipe is a beloved staple in many Greek households, offering both simplicity and indulgence in every bite. Whether you're preparing it for a family dinner, a weekend gathering, or just a cozy meal at home, this dish is sure to impress.

The Greek Magic: Simplicity and Flavour
Greek cuisine is known for its use of fresh ingredients, bold flavours, and a handful of time-tested techniques. The simplicity of Greek roasted chicken and potatoes with lemon reflects this approach perfectly: fresh lemon, extra virgin olive oil, garlic, and oregano come together to create a dish that’s not just tasty but deeply comforting.
What makes this dish so irresistible is its ability to bring out the best of each ingredient. The chicken is golden and crispy on the outside, tender on the inside, while the potatoes are a revelation: they soak up the delicious drippings from the chicken and marinate in the tangy, lemony oil as they cook. This combination of tender meat and flavourful, lemon-infused potatoes makes this dish a true standout.

KOTOPOULO ME PATATES STO FOURNO LEMONATO | Greek Roast Chicken with Lemon & Garlic
Mary PolitisIngredients
- 1 whole chicken cut into 6 or 8 Alternatively, you can use a combination of chicken cuts that you prefer
- 5 potatoes cut into chunks
- 3 sweet potatoes cut into chunks
- 1 onion - sliced
Marinade:
- 4 cloves garlic minced
- 3 or 4 lemons juiced
- 3/4 cup extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp vegetable stock powder or paste optional
- Salt and pepper to taste
- 3/4 cup water
Instructions
- Preheat oven to 180°C fan forced.
- Arrange chicken, potatoes and sweet potatoes in a large tray. Scatter sliced onions over top.
- Combine all marinade ingredients in a jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil and lightly sprinkle with extra salt and oregano.
- Cover with baking paper and aluminium foil. Bake for approximately 1 1/2 hours or more if needed. Uncover, use a spoon to baste the juices over all the ingredients, return to the oven and continue baking until the chicken and potatoes are golden.