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    Where Is My Spoon > Recipes > Chicken and Turkey

    Greek Roasted Chicken

    Last modified: May 19, 2024 ยท Published by Adina, Jun 30, 2020 ยท 5 Comments

    Jump to Recipe
    pinterest image with the title greek chicken.

    Make this delicious Greek roasted chicken, a whole lemony chicken baked on a bed of tender potatoes and carrots.

    one whole roasted chicken with lemons and herbs on a platter.

    Amazing Greek roasted chicken flavored with lemon and garlic served with tender potatoes is a one-pan meal that is easier to make than you might think. The chicken is juicy on the inside and has delicious, crispy skin.

    My family just loves it, whether it's a simple whole roasted chicken with vegetables and potatoes on the side, a flavorful orange whole chicken, or something more special and seasonal, like a chicken roasted over apples, for instance.

    With a minimum amount of work and one pan, you can have a really special lunch or dinner on a lazy Sunday or any other day of the week. You only have to consider that this particular Greek chicken needs some time to marinate, about 2-3 hours.

    Jump to recipe
    • Recipe ingredients
    • How to make Greek roasted chicken?
    • Good to know!
    • What to do with leftovers?
    • More whole roasted chicken recipes
    • Recipe
    • Greek Roasted Chicken

    Recipe ingredients

    One whole chicken weighing about 3 lbs/1.4 kg.

    Vegetables: Potatoes, carrots, onions, and garlic.

    Spices: Rosemary and oregano. If you have Greek oregano, that's even better! To make this really typical Greek, use a marinade of olive oil, garlic, and lemon juice. Try this Greek Lamb Stifado, too.

    See the recipe card for full information on ingredients and quantities.

    How to make Greek roasted chicken?

    marinating a whole raw chicken with lemon and olive oil marinade.
    • Mix the marinade ingredients and rub the bird all over, including the cavity. Cover with cling film and let marinate for 2-3 hours. Bring to room temperature before roasting.
    raw whole chicken and cubed potatoes and carrots in a baking dish.
    • Peel the potatoes into large chunks. Peel the carrots and cut them into sticks. Cut the onions into wedges. Place them into the roasting pan, pour over the olive oil, and add some more dried herbs.
    • Add salt and pepper, and mix well with your hands to coat the veggies with the oil and spices. Pour in the stock.
    • Stuff the squeezed lemon halves into the bird. I prefer organic, unwaxed lemons for baking chicken, using the juice for the marinade and the halves for stuffing.
    • Tie the poultry legs together.
    • Place it on top of the vegetables and roast for 1 hour and 15 minutes or until the internal temperature reaches 165ยฐF/ 73ยฐC.
    • Let rest for about 15 minutes before carving.

    Good to know!

    Don't wash the chicken before cooking; it won't remove bacteria and can spread it to your sink and surfaces. Cooking to an internal temperature of at least 73ยฐC/165ยฐF is the only way to ensure bacteria are destroyed. The USDA advises against washing raw poultry, warning that it can cause cross-contamination, as rinsing or soaking does not kill bacteriaโ€”only proper cooking does.

    If you have a kitchen thermometer (the Amazon affiliate link opens in a new tab), check the temperature by inserting the thermometer into the thickest part of the thigh. If you don't have a thermometer, pierce the thickest part of the thigh with a skewer; the juices should run clear.

    • If the baked Greek chicken is not ready yet, return it to the oven and check again after about 5 more minutes. Repeat until the juices run clear or the internal temperature is reached.

    What to do with leftovers?

    Reserve the carcass of the baked Greek chicken to make stock, like the one we make for semolina dumpling soup.

    And if you have some leftover meat, here are some ideas: Turkey Fricassee with Leftover Turkey, Romanian Boeuf Salad, or Buckwheat Soup

    Inspiration: A Bird in the Hand by Diana Henry (the Amazon affiliate link opens in a new tab).

    greek whole chicken with roasted potatoes and lemons.

    More whole roasted chicken recipes

    • roast chicken in a dutch oven served on a vintage plate with chili and potatoes.
      Dutch Oven Roasted Chicken
    • a golden brown roasted whole stuffed chicken on a vintage platter.
      Roasted Stuffed Whole Chicken Recipe
    • boiled chicken pieces on a platter close up.
      How to Boil a Whole Chicken
    • whole roasted chicken with crispy, golden brown skin.
      How to Roast a Whole Chicken in the Oven

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    greek roasted chicken sprinkled with parsley and served with oven potatoes.

    Greek Roasted Chicken

    Make a delicious Greek roasted chicken marinated with lemon, garlic, olive oil and baked on a bed of potatoes.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Poultry
    Cuisine: Greek
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 4 servings
    Calories: 513kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 1 chicken of about 3 lbs/ 1.4 kg
    • 5 garlic cloves
    • 1 tablespoon oregano
    • 2 teaspoons rosemary divided
    • 1 lemon preferably organic and unwaxed
    • 5 tablespoons olive oil divided
    • 2 lbs potatoes 1 kg
    • 10.5 oz carrots 300 g
    • 1 large onion
    • 1 โ…“ cup chicken stock 300 ml, hot
    • fine sea salt and black pepper

    Instructions

    Marinate the chicken:

    • Make marinade: Grate the garlic cloves and place them into a small bowl. Add oregano and ยฝ of the rosemary. Add the lemon juice (reserve the juiced lemon halves for stuffing the chicken). Add 3 tablespoons of the olive oil, salt, and pepper. Stir well.
      5 garlic cloves + 1 tablespoon oregano + 1 teaspoon rosemary + 1 lemon + 3 tablespoon olive oil + fine sea salt and black pepper
    • Marinate: Pat the chicken dry with kitchen towels (Note 1). Rub very well with the marinade, outside and inside as well. Cover with cling film and marinate for 2-3 hours in the fridge. Bring to room temperature before placing it in the oven, about 30 minutes.
      1 chicken
    • Preheat the oven to 350ยฐF/ 180ยฐC.

    Roasting:

    • Prepare vegetables: Peel and cut the potatoes into large chunks. Peel and cut the carrots into sticks. Peel and cut the onion into wedges. Place them all into a large roasting pan. Pour the remaining olive oil (2 tablespoons) on top, add the remaining rosemary (1 teaspoon), fine sea salt, and freshly ground black pepper. Mix well with your hands so that the vegetables are evenly coated with the oil and spices.
      2 lbs potatoes/ 1 kg + 10.5 oz carrots/ 300 g + 1 large onion
    • Heat the chicken stock in a small pan and pour it into the roasting pan. Pour it carefully in one corner of the pan so that the spices covering the vegetables are not washed away. Shake the pan gently to distribute the stock all over the pan.
      1 โ…“ cup chicken stock/ 300 ml
    • Tie chicken: Place the squeezed lemon halves into the chicken's cavity. Tie the legs of the chicken and place the chicken on top of the veggies.
    • Roast for 1 hour and 15 minutes or until the internal temperature of the chicken reaches 165ยฐF/ 73ยฐC.
    • Check: If you have a kitchen thermometer, check the temperature by inserting the thermometer into the thickest part of the thigh. If you don't have a thermometer, pierce the chicken with a skewer in the thickest part of the thigh, the juices should run clear.
      If the chicken is not ready yet, return it to the oven and check again after about 5 more minutes. Repeat until the juices run clear or the internal temperature is reached.
    • Rest the chicken for about 15 minutes before carving (Note 2).

    Notes

    1. Don't wash the chicken before cooking. Washing the bird in your sink will only cause this bacteria to contaminate your sink and other surfaces.
    2. Reserve the carcass of the chicken to make chicken stock. Check out Semolina Dumplings Soup for instructions on making stock.

    Nutrition

    Serving: 1/4 of the dish | Calories: 513kcal | Carbohydrates: 69g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 22mg | Sodium: 343mg | Fiber: 10g | Sugar: 9g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Our Favorite Chicken and Turkey Recipes

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    Comments

    1. EMS says

      May 05, 2025 at 11:34 am

      5 stars
      Great easy Sunday Dinner. Had it with buttered spring greens

      Reply
      • Adina says

        May 06, 2025 at 6:54 am

        So happy to hear it! Thank you for the feedback.

        Reply
    2. Sissi says

      April 21, 2019 at 8:39 pm

      Beautiful looking chicken! So simple but so delicious, I'm sure!

      Reply
    3. Nammi says

      April 20, 2019 at 5:18 pm

      oh that chicken has got me craving for some roast!. looks yumm

      Reply
    4. angiesrecipes says

      April 20, 2019 at 4:51 pm

      I love to make roasted chicken with lots of herbs and lemon too. This is a simple yet great meal to enjoy with the family.

      Reply
    5 from 4 votes (3 ratings without comment)

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