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If you’ve never roasted a whole chicken before, it can be a bit intimidating but really, it’s one of the easiest and most delicious weeknight meals to throw together and feed a hungry family! Get dinner on the table easily with this Whole Roasted Greek Chicken and Potatoes.
I love Greek food, especially Greek potatoes. The earthy oregano along with the bright lemon flavor makes the most amazing combination in my opinion. Here is my way of getting those Greek potatoes on the table along with a whole roasted chicken…all in one skillet!
For this recipe, I prefer to spatchcock, or remove the backbone, of my chicken when roasting it for multiple reasons. It cooks more evenly and quickly, plus it gets crispier across the whole top! Removing the backbone from a chicken sounds daunting but let me assure you it’s like the easiest thing ever, so long as you own a pair of good poultry shears. Simply cut along each side of the backbone, flip it over and press down on the breasts to lay it flat/make it butterflied open and you’ve done the job! It’s just that simple and you’ll have the most fantastic Whole Roasted Greek Chicken and Potatoes!
Ingredients:
- Yellow Potatoes,
- Yellow Onion,
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Dried Oregano
- Lemon Juice
- Whole Chicken
Step-by-Step:
Step One: Preheat Oven and Prep Potatoes
Preheat the oven to 450℉. Lay the potatoes and yellow onion on a large cast iron skillet or sheet pan. Drizzle with olive oil and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Top mixture with 2 tablespoons of lemon juice and toss to coat evenly.
Step Two: Prep the Chicken
Next, spatchcock the chicken by using kitchen shears to remove the backbone. Rinse chicken (inside and out) and pat dry. Place the chicken cavity side up over the potato and onion mixture.
Step Three: Season the Chicken
In a bowl, combine 1 tablespoon dried oregano and 1/4 cup extra virgin olive oil and brush the back of the chicken with 1/4 of the mixture. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Flip the chicken over and brush the remaining oil mixture on top of the chicken and drizzle with 2 tablespoons more of the lemon juice. Season the top with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Step Four: Roast the Chicken and Potatoes
Roast in the oven for 30 minutes, remove from oven, toss the potatoes and place back into the oven. Continue to roast for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160℉. Remove the chicken from the oven and cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes.
Step Five: Slice and Serve
Cut the chicken into quarters, sprinkle with additional kosher salt, if desired, and serve hot with pan juices and potatoes.
Recipe FAQ:
Spatchcocking is when you remove the backbone of the chicken and cook the chicken laying flat.
It cooks more evenly and quickly, plus it gets crispier across the whole top!
Removing the backbone from a chicken sounds daunting but let me assure you it’s like the easiest thing ever, so long as you own a pair of good poultry shears. Simply cut along each side of the backbone, flip it over and press down on the breasts to lay it flat and make it butterflied open and you’ve done the job!
Comment below once you try this recipe!
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For More Recipes:
Peruvian-Inspired Whole Roasted Chicken with Tangy “Green Sauce”
Whole Roasted Chicken with Pan Gravy
Whole Roasted Chicken with Avocado + Tomato Salad
Whole Roasted Greek Chicken and Potatoes
Ingredients
- 1.5 lbs yellow potatoes, about 4 medium sized yellow potatoes, cut into 2" chunks
- 1/2 yellow onion, sliced thin
- 2 tablespoon + 1/4 cup extra virgin olive oil
- 2 1/2 teaspoon kosher salt, divided (plus more as desired)
- 1 1/4 teaspoon freshly ground black pepper, divided
- 1 1/2 tablespoons dried oregano, divided
- 1/4 cup lemon juice, divided (about 2 lemons)
- 1 [3.5-4 lb.] whole chicken
Instructions
- Preheat the oven to 450℉.
- Lay the potatoes and yellow onion on a large cast iron skillet or sheet pan. Drizzle with olive oil and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano. Top mixture with 2 tablespoons of lemon juice and toss to coat evenly.
- Next, spatchcock the chicken by using kitchen shears to remove the backbone. Rinse chicken (inside and out) and pat dry.
- Place the chicken cavity side up over the potato and onion mixture.
- In a bowl, combine 1 tablespoon dried oregano and 1/4 cup extra virgin olive oil and brush the back of chicken with 1/4 of the mixture. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Flip the chicken over and brush remaining oil mixture on top of chicken and drizzle with 2 tablespoons more of lemon juice. Season the top with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Roast in the oven for 30 minutes, remove from oven, toss the potatoes and place back into the oven. Continue to roast for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160℉.
- Remove the chicken from the oven and cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes.
- Cut the chicken into quarters, sprinkle with additional kosher salt, if desired, and serve hot with pan juices and potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I prepare this whole meal and roast it in a plastic bag?
hey Jack- can you clarify what kind of plastic bag you mean? Like a roasting bag?