One-Pan Greek Lemon Roasted Chicken and Potatoes – Kotopoulo me Patates

5 from 2 votes

This classic Greek dish combines juicy chicken, crispy potatoes, and aromatic herbs for a delicious one-pan meal. Here's how to make this flavorful recipe with tips for selecting the best ingredients.

5 from 2 votes

One-Pan Greek Lemon Roasted Chicken and Potatoes – Kotopoulo me Patates

By Diane Kochilas

Prep Time 20

Cook Time 1

Recipes

Prep Time 20

Cook Time 1

Recipes

Ingredients

1 whole chicken about 3-4 pounds / 1 ½ - 2 kilos, cut into serving pieces
2 pounds roasting potatoes peeled and quartered
1/3 cup extra virgin Greek olive oil
1/4 cup fresh lemon juice about 2 lemons
1 tablespoon dried Greek oregano
4 garlic cloves minced
Greek sea salt and freshly ground black pepper to taste
1 cup chicken broth water or white wine
Optional: fresh oregano or parsley for garnish

Instructions

Preheat oven to 400°F (200°C).
Prepare marinade: Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
Marinate chicken: Place chicken pieces in a large roasting pan and pour half the marinade over, coating evenly.
Add potatoes: Arrange quartered potatoes around chicken and drizzle with remaining marinade.
Add broth: Pour chicken broth or water into the pan.
Roast: Place pan in preheated oven for 60-75 minutes, until chicken is golden brown and potatoes are tender. Baste every 20-30 minutes with pan juices.
Finish and serve: Remove from oven, let rest for a few minutes, and garnish with fresh herbs if desired.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.