Greek Roast Chicken

Name: Greek Roast Chicken Recipe
Prep time: 10 min
Cook time: 90 min
Ingredients: 4 pound chicken (cleaned, patted dry, and brought to room temperature); 2 pounds 5-6 large Yukon gold potatoes (cut into 1” thick wedges); 1 large red onion (cut into ½” thick wedges); 8 cloves garlic (smashed); 2 whole lemons; ¼ cup chicken stock; ¼ cup olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon fresh oregano; 1 sprig fresh rosemary; 2 sprigs fresh thyme; Optional - Freshly chopped parsley and crumbled feta for garnish

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This Greek Roast Chicken is a juicy, flavorful one-pot meal with tender potatoes and fresh herbs. It makes for the perfect cozy meal to gather the whole family around the table!

Overhead shot of the Greek roast chicken in a Dutch oven with bread, salad, and herbs around it.

This easy Greek roast chicken recipe layers flavor from the bottom up! The potatoes, garlic, and onions roast in the same pot as the chicken, soaking up lemon juice, olive oil, and chicken drippings. The result is tender chicken with golden skin and deeply flavorful vegetables that need no extra sauce or sides.

It’s easy to prepare, too! Just toss everything together, season the chicken, and let the oven do the work. Fresh herbs add an aromatic boost, and the optional feta and parsley garnish ties it all together with a salty, tangy finish. It’s the kind of recipe you’ll definitely turn to again and again!

Nikki’s Recipe Rundown

Before you get cooking, here’s what to know about flavor, technique, and a few helpful tips for making this Greek roast chicken a success.

❥ Flavor: Bright, lemony, garlicky, and savory from the pan juices and herbs.

❥ Technique: Roast at high heat first for crispy skin, then lower heat to cook through, for a perfectly juicy interior.

❥ Recommended Equipment: All you need is a Dutch oven and a meat thermometer for best results!

❥ Prep: Make sure to bring the chicken to room temperature before roasting for even cooking.

❥ Serving Ideas: Serve with a crisp Greek salad or warm pita bread and tzatziki to round out the meal.

Ingredients Needed to Make This Roast Chicken

Labeled photo of the ingredients needed to make Greek roast chicken.

Whole Chicken: A 4-pound chicken is ideal for even cooking and a juicy result. Make sure it’s cleaned, patted dry, and at room temperature before roasting.
Yukon Gold Potatoes: Their waxy texture holds up beautifully during roasting. Avoid varieties like russets, which tend to fall apart.
Red Onion: Adds sweetness and depth. Yellow onion or shallots are great substitutes.
Garlic Cloves: Whole, smashed cloves hold up to roasting and infuse the dish without burning.
Lemons: Regular or Meyer lemons both work. You’ll zest one and roast the other for bright, fresh flavor.
Chicken Stock: Keeps the bottom of the pan moist and helps the veggies roast without drying out. Use low-sodium stock if watching sodium intake or homemade if possible.
Olive Oil: Traditional and flavorful. Neutral oils will work in a pinch but lack that signature Mediterranean richness.
Salt and Pepper: Essential for seasoning. Use kosher salt for best results.
Fresh Oregano, Rosemary, and Thyme: Dried herbs work too, but fresh is ideal for this recipe.

How To Make The Best Greek Roast Chicken

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Make the Marinade

Preheat oven to 425℉.

In a small bowl, combine the olive oil, salt, black pepper, oregano, and the zest of 1 small lemon. Cut the remaining lemon in half, set aside.

Greek roast chicken marinade in a glass bowl.

Step 2 | Prep the Veggies

Place the potatoes, onion, garlic, thyme sprigs, rosemary sprigs, and halved lemon in the bottom of a large 6-8 qt Dutch oven. Drizzle with 2 tablespoons of the seasoned oil mixture and toss until everything is evenly coated.

Onions, lemons garlic, and potatoes in the bottom of a Dutch oven.

Step 3 | Marinade the Chicken

Pat the chicken dry and coat with the remaining oil, making sure to get some inside the chicken cavity. Tie the chicken legs together with chicken twine and fold the wings back behind the body. This will ensure the chicken cooks evenly and the wing tips don’t burn.

Raw chicken on a plate with the marinate on top.

Place the chicken on top of the potatoes and pour the chicken stock into the bottom of the pot.

Marinated raw chicken placed on top of the vegetables in the Dutch oven.

Step 3 | Roast

Place in the oven and roast for 20 minutes at 425°F.

After 20 minutes, reduce the temperature to 400°F and cook for an additional 60-70 minutes, or until a thermometer inserted into the thickest part of the breast and thigh reaches 165°F. Start checking for doneness after 1 hour has passed.

If your chicken starts to get too brown before it has reached temperature, you can tent it loosely with foil. Want the chicken to be extra crispy and more golden brown? Brush it with a little more oil and place it under the broiler for a few minutes until it reaches your desired color.

Step 4 | Rest & Serve

Transfer the chicken to a cutting board and allow it to rest for 10 minutes before carving. You can cover the potatoes with foil or a lid to keep them warm while the chicken rests.

Before serving, squeeze the roasted lemon over the chicken and potatoes, and garnish with fresh, chopped parsley and crumbled feta cheese, if desired.

Side bye side photos of the roasted Greek chicken in the Dutch oven then placed on a wooden board.

Recipe Tips

Use a meat thermometer to check the internal temperature of the chicken! Check the thickest part of the breast, and it should read between 160°F and 165°F when removed. It will continue to cook as it rests. Chicken is safe to consume when cooked to an internal temperature of 165°F.
Let the chicken rest after roasting. Resting for 10 minutes before carving helps lock in juices and keeps the meat tender.
Don’t overcrowd the bottom of the pot. Make sure the veggies are spread in a mostly even layer to ensure they roast properly and absorb all that flavor.
Zest before you juice. Always zest your lemon before cutting it! It’s easier, and you’ll get more flavor in your oil rub.
Use foil to control browning. If the chicken starts to darken too fast, loosely tent it with foil to finish cooking without burning.

Variations and Substitutions

Chicken: Use a cut-up chicken instead of whole for quicker cooking, just reduce the time and monitor doneness closely.
Potatoes: Yukon golds are ideal, but red potatoes or fingerlings work well too. Avoid russets as they fall apart.
Onion: Red onions add sweetness, but yellow onions or shallots can be used.
Garlic: Stick to whole cloves here since minced garlic may burn.

Greek roasted chicken in a Dutch oven on a bed of potatoes and onions.

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Recipe FAQs

Why is my chicken taking longer to cook?

Larger chickens need more time, and cold chickens (straight from the fridge) will cook more slowly. Let it sit out for about 45 minutes before roasting for best results.

Why aren’t my potatoes crispy?

This dish is designed for flavor and tenderness, not crispiness. For crispier potatoes, broil them briefly on a sheet pan after the chicken has finished cooking.

Can I use a different pan?

Yes, a large cast iron skillet or any oven-safe roasting pan will work if you don’t have a Dutch oven.

Slices of Greek roast chicken served on a plate with the potatoes, a salad, and more bread and salad around it.

Storage

Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave or in a covered dish in the oven at 300°F until warmed through.

Freeze: To freeze leftover chicken, remove the meat from the bones and place it in a freezer-safe bag or container. Squeeze out the air and store for up to 3 months. Thaw in the fridge overnight and use in soups, wraps, or salads.

What to Serve with Greek Roast Chicken

Greek roast chicken is perfect to go with your favorite Mediterranean sides! A crisp cucumber tomato salad or a tangy chopped Greek salad will lighten things up nicely. You could also serve warm pita bread, Mediterranean orzo salad, or a simple tzatziki sauce on the side for dipping.

And don’t forget the garnish! Crumbled feta and a sprinkle of fresh parsley bring everything together.

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Greek Roast Chicken

Nikki’s Recipe Rundown

Ingredients Needed to Make This Roast Chicken