Greek Roast Chicken

Greek roasted chicken with potatoes in a cast iron skillet.

This Greek roast chicken has juicy, tender meat and the crispiest, golden brown skin. It combines traditional Greek flavors of oregano, garlic, and lemon and savory roasted potatoes for a delightful meal that's easy enough for a weeknight but sophisticated enough for a special occasion.

4.58 from 7 votes

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Course: Main Course

Cuisine: American, Greek

Prep Time: 10

Cook Time: 1

Resting Time: 10

Total Time: 1 20

Servings: servings

Calories: 509kcal

Equipment

Roasting Pan or Large Sheet Tray
Kitchen Knife
Meat Thermometer
Carving Knife

Ingredients

1 (4-lb) whole chicken giblets removed
4 tablespoons olive oil
1 lemon zested and juiced
½ tablespoon dried oregano
½ tablespoon kosher salt or more to taste, see note 1
freshly ground black pepper see note 2
1 ½ lbs fingerling potatoes
1 head garlic

Instructions

Preheat the oven to 400 degrees Fahrenheit. Pat the chicken dry with a paper towel.
Put the chicken in a roasting pan, baking dish, or on a sturdy sheet tray. Add the potatoes to the pan surrounding the chicken.
Add the olive oil, lemon juice, lemon zest, oregano, salt, and pepper to a bowl and stir well to combine.
Halve a head of garlic and add to the pan. Brush the lemon and oregano mixture all over the chicken and potatoes. Brush the cut side of the garlic with olive oil and sprinkle with salt.
Roast the chicken for 30 minutes. Remove it from the oven. Remove the garlic and potatoes from the pan. Spoon the pan juices over the chicken. Depending on the size of the chicken, it may be done. If so, remove the chicken from the oven and set on a cutting board to rest.
If not done, return the chicken to the oven and let cook for an additional 15 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken thigh shows an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest for about 10 minutes. Taste for seasoning, then carve and serve!

Notes

General

If you are using table salt or sea salt, reduce this amount by at least half and taste the chicken for seasoning after it has been cooked.
Use as much or as little pepper as you like. I use about 3 generous twists of the pepper mill.
If you decide to use a cast iron skillet for this recipe, be sure it is an enameled cast iron pan. I don't recommend cooking acidic ingredients in a cast iron pan as it can affect the flavor of the food.

Storage & Reheating

Fridge: Store leftover roast chicken in an airtight container in the refrigerator for 3 to 4 days.
Freezer: I recommend picking the meat from the bones if freezing your chicken. Freeze for up to 2 months.
Reheating: If you're short on time, you can reheat your chicken in the microwave at 30-second intervals until heated through. You can also place the chicken in a pan over medium-high heat with a bit of oil to get the skin a bit crispy again.
You can also reheat the chicken in the air fryer. Place whole chicken pieces in the air fryer basket and cook at 390 degrees for about 6 minutes or until it has reached an internal temperature of 165 degrees Fahrenheit and the skin is crisp.

Nutrition