Greek Sheet-Pan Lemon Roasted Chicken and Potatoes
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.
PREP TIME 20 minutes
COOK TIME 1 hour
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
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Preheat oven to 400°F (200°C).
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Prepare marinade: Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
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Marinate chicken: Place chicken pieces in a large roasting pan and pour half the marinade over, coating evenly.
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Add potatoes: Arrange quartered potatoes around chicken and drizzle with remaining marinade.
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Add broth: Pour chicken broth or water into the pan.
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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.
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Finish and serve: Remove from oven, let rest for a few minutes, and garnish with fresh herbs if desired.