Greek Lemon Roasted Chicken & Potatoes

How to make Greek Lemon Roasted Chicken and Potatoes.

Ingredients: Serves 4

  • 1 ½ lbs chicken pieces (breasts, thighs, legs)
  • 2 lbs potatoes cut in wedges soaked in water for 20 minutes
  • 2 tablespoons dry oregano
  • ½ cup olive oil
  • 2 garlic cloves
  • 2 tablespoon lemon juice
  • pepper
  • ½ teaspoon salt
  • 2-3 cloves (Syzygium Aromaticum)
  • 2-3 allspice berries


  1. Pre-heat the oven at 375 Fahrenheit (190 Celsius).
  2. Wash the chicken with some white wine and dry with paper towels.
  3. Rub in pepper, oregano and a bit of salt.
  4. Set aside.
  5. Cut the potatoes in wedges or half wedges.
  6. Put in a large bowl.
  7. Add about ½ cup olive oil to the potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt.
  8. Mix well so that all the potatoes are coated with the oil.
  9. Pour the potatoes in a pan, so that potatoes are all in one layer.
  10. Makes sure if you have cut them in wedges and that the tips are not pointing up as they may burn.
  11. Place the chicken on top.
  12. Add 2-3 allspice berries, cloves and the 2 garlic cloves cut in fours.
  13. Add hot water in one corner of the pan and then tilt until there is enough water so that the water comes up about ¼ of the depth of the pan.
  14. Do not pour over the potatoes as this will rinse off the olive oil.
  15. If water starts to run low, add more hot water, about ¼ cup.
  16. Roast for 20 minutes at 375 Fahrenheit (190 Celsius) and then lower at 350 Fahrenheit (175 Celsius) for about 1 hour (1hr and 30 minutes for a whole chicken) until potatoes and chicken are done.
  17. Make sure potatoes are not undercooked, they must be soft on the inside.
  18. Serve and enjoy!
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