Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and 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).

Greek Style Chicken and Potatoes


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

Greek Style Chicken and Potatoes


So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and 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,

Greek Style Chicken and Potatoes


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.

Greek Style Chicken and Potatoes


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.

Greek Style Chicken and Potatoes


It is a perfect meal every time.

Greek Style Chicken and Potatoes


One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!


Greek Style Chicken & Potatoes
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6
Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.
  • 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
  • 1 1/2 teaspoons salt
  • 1 1/2 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 1 1/2- 2 hours, flipping the chicken every 30 minutes.
  8. Enjoy!


Married my soulmate. Mama of 2. Love to inspire. Can't help but to relish in all things beautiful inside & out. Join me in Savoring the Art of Living.


  1. 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.

  2. 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.

  3. 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. 🙂

  4. 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

  5. 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!!

  6. 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 ; )

  7. 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!

  8. 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!!

  9. 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.

  10. 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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