Greek Style Chicken & Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

So I did.

Next you’ll need six peeled potatoes…

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

It is a perfect meal every time.

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!


Greek Style Chicken & Potatoes
One-pan, no fuss, soul satisfying goodness.
  • One whole chicken cut into pieces
  • 6 peeled potatoes- cut into wedges
  • 4 Tablespoons olive oil
  • 1 lemon
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried thyme
  • 2 Tablespoon dried rosemary
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  1. Trim fat from chicken, wash in cold water and pat dry.
  2. Peel and cut potatoes into wedges.
  3. Place chicken and potatoes into a roasting pan.
  4. Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
  5. Pour and rub olive oil over both sides of chicken and potatoes.
  6. Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
  7. Place into a pre-heated 375° oven and bake uncovered, for 1½ hours, flipping the chicken every 30 minutes.
  8. Enjoy!


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  1. Posted October 11, 2011 at 6:17 pm | Permalink

    Yummy! Let’s do dinner soon how ’bout it?

  2. Posted October 11, 2011 at 6:17 pm | Permalink

    My good friend made a version of this when we last went over to her house! The smell of it coming out of the oven is just divine!

  3. Posted October 11, 2011 at 7:13 pm | Permalink

    I love having chicken for dinner! I’ve never prepared it quite like this however and I’m sure I’ll be making it later this week. Whenever I make rosemary roasted potatoes I love the aroma that fills the house, so adding oregano and thyme and chicken…I know it’s going to be marvelous. Thanks for this recipe.

    P.S. I have that same roasting pan too…now I’m know my dinner is going to turn out just perfect.

  4. Posted October 11, 2011 at 8:18 pm | Permalink

    Oh, this just sounds divine and too easy!!!

    And I did click on your chicken fat link – OMG, you are too cute! I forgot all about that song. So funny.

  5. Posted October 11, 2011 at 10:42 pm | Permalink

    Oh this looks like the perfect dinner for a cool fall or cold winter night. I’m bookmarking this to make for my family soon. PS ~ I LOVE your dishes….. I’m hoping Santa may bring me a set. :-)

  6. Posted October 11, 2011 at 10:51 pm | Permalink

    Just look at the color of that chicken! This is certainly a comfort dish perfect for these cold nights. By the way, I love that plate you served it on.

  7. Posted October 11, 2011 at 10:52 pm | Permalink

    I love one pan meals that go in the oven, no fuss, and very little clean-up, easy to put together, perfect for a busy weeknight.

  8. Posted October 11, 2011 at 11:26 pm | Permalink

    I am so making this next week! I love those lemony potatoes and I’ve never had a recipe for them. It looks divine – thanks!

  9. Posted October 12, 2011 at 2:08 am | Permalink

    This looks so good, Wendy.

  10. Posted October 12, 2011 at 2:57 am | Permalink

    What a great one-pot meal! I love that it’s so earthy!

  11. Posted October 12, 2011 at 7:58 am | Permalink

    looks like the perfect dinner!

  12. Posted October 12, 2011 at 9:42 am | Permalink

    Great comfort meal for this time of year!

  13. Posted October 12, 2011 at 9:45 am | Permalink

    Now this is my kind of cookin! I adore roasting and can’t wait to try your combination. Thanks!

  14. Posted October 12, 2011 at 9:45 am | Permalink

    My first thought was, Wow, I love that plate, then my eyes grew bigger when I saw that beautiful chicken!! This dinner would get eaten faster than I could get it to the table. Gorgeous photos too!! xoxoox

  15. Posted October 12, 2011 at 2:04 pm | Permalink

    Yum, looks so delicious. Great photos.

  16. Posted October 12, 2011 at 4:22 pm | Permalink

    Oh, yum. It’s making my mouth water just thinking about this. I may need to change my dinner plans now :-)

  17. Posted October 12, 2011 at 4:31 pm | Permalink

    Yummy! Love the smell of garlic, lemon and oregano. This looks delicious and I will definetly be trying it in the next few days.

  18. Posted October 12, 2011 at 4:47 pm | Permalink

    what a beautiful plate of food Wendy…

  19. Posted October 12, 2011 at 6:13 pm | Permalink

    Beautiful pictures! And, the meal looks amazing, too!

  20. Posted October 12, 2011 at 7:51 pm | Permalink

    Beautiful – I wish I hadn’t already made dinner. This looks waaaay better!

  21. Alicia H.
    Posted October 12, 2011 at 8:35 pm | Permalink

    One pan style of cooking JUST MY STYLE of cooking not to mention this looks/sounds/cant wait to smell it, delicious!! And on a side note: WHERE did you get your plates from? LOVE IT!!

  22. Posted October 12, 2011 at 9:27 pm | Permalink

    I used to make a chicken recipe similar to this only there were lemon slices mixed in somehow….I haven’t made it in so long. You sparked a memory! This looks amazing. Simply mouthwatering ; )

  23. Posted October 12, 2011 at 9:46 pm | Permalink

    Ah, deliciousness. I just want to sit down and eat this with you over a glass of that lovely looking wine. xo

  24. Posted October 12, 2011 at 11:44 pm | Permalink

    I have a love-hate relationship with chicken fat too! How funny!

  25. Posted October 13, 2011 at 4:10 am | Permalink

    Just stumbled your blog, was chickling away as this is what I made last night! Yum!

  26. Posted October 15, 2011 at 3:41 pm | Permalink

    That looks delicious!! I am always looking for new chicken recipes, since it’s my favorite. I absolutely LOVE the pictures you take of the food….I never though raw chicken could look so pretty :) I feel you on the raw chicken thing…I too must wash my hands a thousand and one times when I am preparing it…and Lord help me if I randomly touch anything with “Chicken” hands ..great post and pictures as always!

  27. Posted October 18, 2011 at 12:02 am | Permalink

    This looks delicious and I can imagine just how great it smells. Love your brown plate, so pretty. Looks like a recipe I’ll have to try!

  28. Posted January 15, 2012 at 10:04 pm | Permalink

    Made this tonight & it was delish! Licked my plate & was tempted to lick the whole pan! Thanks for sharing!

  29. Beth
    Posted February 19, 2012 at 5:03 pm | Permalink

    It’s a cold, rainy/at times snowy day and I decided to try this dish … goodness, my house smells like … well, like my mom’s or mother-in-law’s, which is quite the compliment! Thanks so much for a wonderful recipe ~ we cannot wait for this to come out of the oven!!

  30. Cathy
    Posted May 20, 2012 at 8:06 am | Permalink

    This looks great. Have done a chicken on top of baby new potatoes before. Have also done a roast chicken with squeezed lemon and put lemon inside of cavity, in and out of a roasting bag, but not done it this way. I also like to squeeze lemon on various vegetables like broccoli.

  31. Jim
    Posted November 11, 2013 at 9:28 pm | Permalink

    How did you get your chicken to brown? Mine is still white after over an hour! Smells great!

  32. Jessica
    Posted January 24, 2014 at 12:00 am | Permalink

    Just made this for dinner tonight! Boy, did my kitchen smell amazing! And it was soooo good – perfectly seasoned and juicy tender chicken. Who knew just a few simple ingredients could be so flavorful. This recipe is a keeper, thanks for sharing!

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