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Nutrition Facts
Serving Size 1 (889g) Recipe makes 4 servings
Calories 1702
Calories from Fat 1079		(63%)
Amount Per Serving		%DV
	Total Fat 119.9g	184%
	Saturated Fat 38.3g	191%
	Monounsaturated Fat 48.3g
	Polyunsaturated Fat 23.7g
	Trans Fat 0.0g
Cholesterol 527mg		175%
Sodium 693mg		28%
Potassium 1914mg		54%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 2.7g	10%
	Sugars 1.6g
Protein 120.4g		240%
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Greek Roasted Chicken and Potatoes

Recipe #28358 | 2½ hours | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: mary ellen b
May 13, 2002

This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.

SERVES 4 -6 (change servings and units)

Ingredients

1 (6 lb) whole roasting chickens
salt and pepper
2-3 teaspoons dried oregano, divided
4-6 baking potatoes, peeled and quartered
1/4 cup butter or margarine, melted
3 tablespoons fresh lemon juice
3/4 cup chicken broth

Directions

1
Place chicken on a rack in a roasting pan.
2
Sprinkle with salt and pepper and half the oregano.
3
Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
4
Pour butter and lemon juice over the chicken and potatoes.
5
Add chicken broth to pan bottom.
6
Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
7
Baste frequently with pan juices during roasting.

Questions about this recipe?

Featured Reviews for This Recipe

From: ElizaS

On Oct 23, 2009

This was truly a great roast chicken recipe. I basted it every 30 minutes and cooked it for the full 2 1/2 hours. It looked gorgeous when it came out of the oven and was absolutely delicious. Thank you so much. I will make this many times.

0 people found this review helpful

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From: 3weeones

On Oct 20, 2009

This dish is amazing! My family can't get enough of it, and now my friends are addicted too. So fast, so yum! Just add a little salad and some tzaziki and you're off! Thanx for this one!!!

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From: east coast nellie

On Sep 5, 2004

Thanks so much for this recipe. The prep couldn't have been easier and the chicken turned out nicely browned outside and juicy inside. I did add some garlic to the inside of the bird and sprinkled some around the potatoes (couldn't resist!) I squeezed the juice of one small lemon over chicken and potatoes, and then stuffed the squeezed lemon halves inside the bird along with some additional oregano. I then sprayed the bird with some butter spray and poured the broth over the spuds before spraying them too. (if you do this, wait until after you pour broth over to add oregano) I roasted 5 lb bird for 1 hour covered, then uncovered for 45 minutes, basting about every 15 of last half. I let it sit in oven turned off for 20 minutes, and ended up needing to roast potatoes about 10 more minutes until nice and crisp. SO good that two of us ate it all in two days!

10 people found this review helpful

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From: Merlot

On Oct 28, 2002

This is such an easy and tasty dinner. The lemon and oregano go great with the chicken and potatoes. A simple dish that is full of flavor. Thank you, Mary Ellen for sharing this recipe.