15 Reviews of Greek Roasted Chicken and Potatoes

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!

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.

From: Emilyrae

On Apr 9, 2003

This was absolutely delicous. We loved the comfort-ey taste of the chicken, potatoes and lemon. Great recipe!

From: Eldeevee

On Sep 17, 2007

This is a delicious recipe and have made it many times. I put the discarded lemon shell in the chicken cavity along with a clove of garlic and add carrots, onions and red peppers to the potatoes. The chicken comes out so moist and there is lots of flavour in the vegetables. I guess with all my changes it really isn't "Greek Chicken" any more, but it is very tasty. Thank you so much for the recipe Mary Ellen.

From: Oolala

On May 12, 2005

It was wonderful! I took the hints from east coast Nellie and added garlic and I put the lemons (after I juiced them) into the cavity. Everyone loved the chicken and especially the potatoes! Thank you from all of us!

From: JillAZ

On May 16, 2007

Very good basic roast chicken recipe. The chicken is moist and tender with a nice flavor. The potatoes soak up some of the chicken juices and are wonderful! I had a 5 lb. chicken and it took a little under 2 hours. I also used red potatoes instead of russets. Very good! Thanks!

From: karen in tbay

On Jul 8, 2003

Simple, Quick to assemble and Tasty!

From: luv2cook05

On Oct 10, 2005

This is so delicious. I desperately needed a recipe for a 4lb chicken in less than 2 hrs. I modified this by cutting up 1 big onion and stuffing it inside and around the potatoes and I didn't use any chicken broth and I cooked it at 400 degrees. I served this with steamed basmati rice and stir fried broccoli. My guest were sucking the bones! I will most definitely be making this again. Thanks Mary Ellen B

From: SuperSpike

On Feb 23, 2006

I too didn't follow the recipe exactly. As directed I used russet potatoes, peeled and quartered (though I think baby reds would have a better texture and great color in this dish). I used 5 chicken thighs and arranged them on top of the potatoes. To add an extra zing of flavor, I sprinkled the zest of one lemon over the entire dish. I ended up roasting this for about and hour to an hour and a half at 375 degrees. I didn't have to bother with basting since I used thighs (stay moist), and all the juices and the starch from the potatoes created a thick kind of glaze or sauce for the potatoes that was delicious. A very easy and tasty dish- will definitely make again.

From: hippeastrum

On May 12, 2005

I thought i had reviewed this already... Oh well, this is the 2nd time I have made this. Very easy to make and it comes out looking so nice that I feel bad just cutting into it.. until I taste it that is =) Thanks!