Greek Roasted Chicken & Potatoes

Main Dishes, Recipes

Greek Roasted Chicken & Potatoes

I’ve always been in awe of those ridiculously flavourful Greek potatoes that I get when I eat at those authentic restaurants, so decided that it was my turn to try to re-create them.

Greek Roasted Chicken & Potatoes

I’m a big fan of one pot meals: I mean, who isn’t?  While this is missing some colourful veggies (just add it as a side dish), this meal is SO tasty and easy!  Such simple rustic, wholesome ingredients, and the potatoes that are nestled beside the chicken are pure heaven to eat!  This is a standard in our house for those nights when I need to throw something together quickly for last minute guests, it’s so impressive!

 

Ingredients:

  • Fresh whole chicken (1.2-1.5 kg)
  • 4 medium white potatoes, quartered
  • 7 cloves garlic, peeled and smashed
  • 5 sprigs fresh rosemary (plus extra for garnish)
  • 1 Tbsp. Rosemary Garlic Epicure seasoning*
  • 2 lemons, cut in half
  • 1 tsp. salt & 1 tsp. pepper
  • 1/4 c. extra virgin olive oil
  • 1/2 c. chicken stock

Directions:

  1. Preheat the oven to 425F and pull the chicken out of the fridge to bring to room temperature for 20-30 minutes.
  2. In a large baking dish with high sides (mine was 15×11″), place the chicken in the middle of the dish and toss the quartered potatoes around the chicken.  Insert 3 of the garlic cloves into the chicken along with 2 of the rosemary sprigs, and toss the remaining garlic and rosemary sprigs in amongst the potatoes.
  3. Using a fork or a juicer, squeeze the juice of all lemons over the chicken and the potatoes, and nestle the lemon halves among the potatoes, cut side up.  Pour the chicken stock over the potatoes.
  4. Sprinkle the Rosemary Garlic seasoning (*you can use dried rosemary instead if you don’t have this seasoning, but the seasoning is phenomenal!) and the salt and pepper over the chicken and potatoes, and drizzle everything with the olive oil.
  5. Bake, uncovered, for 1 1/2 hours or until done (temperature should read 180F or until the juices run clear, not pink, when the skin is punctured).
  6. Let the chicken rest, covered with aluminum foil, for 15 minutes before serving.  Garnish with fresh rosemary and serve right from the baking dish for a rustic presentation.
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22 Comments on “Greek Roasted Chicken & Potatoes”

  1. Rita

    Looks deeeelicious! Maybe this recipe will finally get my kids to like chicken 😉 I mean…who doesn’t love chicken!

  2. Jenna

    Do you just drizzle the chicken stock over everything as well?
    I made this last night and it was a HUGE hit! Thanks for the great recipes!!

    1. Tori Wesszer

      Thanks Jenna I realized I forgot to put that part in! Yes I did just drizzle it in the bottom of the pan, it keeps everything nice and moist. So happy you liked it!

  3. Janice Ott

    I feel like I see peeled but whole garlic cloves next to potatoes.
    The recipe says 7 cloves garlic, peeled and smashed. I thought “smashed” meant minced or crushed???
    Can you clarify for me please?
    Thanks so much, Janice

    1. Tori Wesszer

      Hi Janice,

      That’s a great question. I will add more details to the recipe. To make smashed garlic cloves you simply peel them and smash them with the side of a knife, using the palm of your hand. You need a large chef’s knife for this. It releases fewer of the intense flavours of the garlic but still lets it infuse the dish in a nice subtle way. I hope this helps! Take care, Tori

  4. Janice Ott

    Thanks Tori!
    I’ve learned something new today! “smashed” garlic! I get it now!
    Going to cook your recipe next week! Can’t wait! Janice

  5. Brandy

    Love your recipes and ideas! Thanks so much for sharing!! I just ordered the Rosemary garlic spice from epicure but am dying to make this tonight do you suggest a replacement for now?

    1. Tori Wesszer

      Hi Brandy I’m so sorry I’m just getting this now! I would suggest using some dried rosemary and some fresh crushed garlic instead! I hope it turned out well and thanks for the follow and feedback!!! Tori

  6. Jennifer

    I made this for dinner and it was delicious…and sooooo easy. Not only did it taste yummy, our house smelled amazing while it cooked. Super simple to do but it looked so amazing. I added some parsnips to mine just for extra veggies and served it a salad. Thank you for the recipe!

  7. Tracy

    I made this tonight and it couldn’t have turned out better. It looked beautiful and it tasted deliscious. I didn’t have the epicure rosemary garlic seasoning so I just used dried rosemary and grated a garlic clove and mixed them together. I cooked it exactly 1 and half hours. Yummy! We had it with a Greek salad on the side. I loved how there was minimal prep and clean up. Perfect for a Sunday dinner after a busy weekend. Thanks Tori. ☺

  8. Danuta Muras

    Today will be the 4th time that I have made this roast chicken. Would you believe that I never made a roast chicken (Okay, I did make a turkey, many years ago, but for some reason did not connect the dots)? Now, with your fabulously delicious recipe I have made four roast chickens. Thank you for helping me find the confidence I needed to make home cooked meals that combine variety, taste and nutrition. I have also made the chickpea spread three times! I love it!
    Thank you, thank you, thank you!

  9. Christin

    Oh my goodness. This dish was an absolute hit with my family. I will definitely be making again. I’m slowly going through and trying all your recipes.

  10. Daniela

    Hi Tori!
    I made this tonight it was excellent, my toddler loved it! He said it was “E-lishis” (delicious) 😛
    I always check your site as my first go-to for recipes <3 Thanks so much!
    I miss seeing Boomba already xox

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