Greek Roasted Chicken & Potatoes

It is one of the easiest AND most comforting meals to make with this cool weather. This dish takes very little effort to prepare with simple ingredients, including local beautiful apples.

Greek Roasted Chicken & Potatoes

 This Greek Roasted Chicken and Potatoes is SO tasty and easy, and the best part is that you can prep it ahead if needed!  Such simple rustic, wholesome ingredients, and the potatoes that are nestled beside the chicken are pure heaven to eat.

 Servings 4 -6

Ingredients

  • Fresh whole chicken around 2 kg
  • 4 medium white potatoes quartered
  • 1 medium yellow onion peeled and cut into wedges
  • 6 cloves garlic peeled and smashed
  • 1/4 cup olive oil
  • 5 sprigs fresh rosemary plus extra for garnish
  • 10 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 lemons cut in half
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup chicken stock

Instructions

  1. Preheat the oven to 400F and pull the chicken out of the fridge to bring to room temperature for 20-30 minutes, pat the chicken dry with a paper towel and season inside and out with salt and pepper.

  2. In a 9×13” baking dish (or similar size), place the chicken in the middle of the dish and toss the quartered potatoes and half of the onion wedges around the chicken. Drizzle the olive oil the chicken and potatoes and toss the garlic cloves, rosemary and thyme sprigs to nestle around the potatoes.
  3. Juice the lemons over the chicken and potatoes; insert the squeezed lemon halves into the chicken along with the remaining onions; feel free to place any extra lemon halves among the potatoes, cut side up. Sprinkle the dried oregano over the chicken and potatoes.
  4. Sprinkle the garlic powder and onion powder over the chicken, tie the legs together with twine and season the whole dish with the salt and pepper. Pour the chicken stock around the potatoes.
  5. Bake, uncovered, for around 1 1/2 hours or until cooked through (minimum temperature 165F). Remove from the oven, cover with foil and let the chicken rest for 10 minutes before serving. Garnish with extra fresh rosemary and thyme if desired and serve with a Greek salad if desired.