Whole Roasted Greek Chicken and Potatoes

5 from 1 vote

Total Time45

Servings:

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

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.