dinner tonight: greek chicken with lemon + oregano

Greek Chicken with Lemon + Oregano | theclevercarrot.com

There’s nothing like a good, slow-cooked chicken dinner.

Crispy skin, juicy meat, golden potatoes – what’s not to love?

After all, buying and roasting a whole chicken is a lot cheaper than chicken breasts and you can get more meals out of it. If you’re feeding a crowd, it’s definitely the way to go. The leftovers are great for busy weeknights too.

Greek Chicken with Lemon + Oregano | theclevercarrot.com

On that note, the thought of roasting a whole chicken mid-week makes me cringe.

There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.

During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.

Greek Chicken with Lemon + Oregano | theclevercarrot.com

I flavor the chicken Greek-style, with a zesty marinade that doubles as a vinaigrette for my salad.

I divide the marinade in half before adding the garlic and oregano leaves (in a salad, raw garlic and fresh oregano is a little too strong for my taste). Then I massage the marinade into the chicken and roast it with potatoes and lemons.

Greek Chicken with Lemon + Oregano | theclevercarrot.com

Dinner is ready when the chicken is nice and crisp, and the potatoes are golden and sticky.

Greek Chicken with Lemon + Oregano | theclevercarrot.com

dinner tonight: greek chicken with lemon + oregano
Prep time
Cook time
Total time
Serves: 4-6
For the Chicken
  • 1x 3-4 lb. roasting chicken, cut into pieces*
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. lemon zest
  • ¼ c. fresh lemon juice, about 2-3 lemons
  • 1 tbsp. dried oregano
  • ¾ c. olive oil
  • ½ tsp. salt
  • 3 sprigs fresh oregano
  • 3 cloves of garlic, grated
On the side
  • 1½ lbs. potatoes, skin on, cut into 1" chunks
  • 2 tsp. olive oil
  • salt & pepper to taste
  • 6 large handfuls of mixed lettuce
  • 1 pint of colorful cherry tomatoes
  • ½ c. feta cheese, crumbled
  • 2 lemons for roasting
  • fresh oregano sprigs
* Your cooking time will vary (+/-) depending on the size of your chicken.
*Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken!
  1. Remove the chicken from the refrigerator about 30 minutes prior to cooking.
  2. Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes in 1 single layer. If you only have a small 9x13 pan, use 2 separate pans. Lightly coat with olive oil.
  3. Start the potatoes- add the chopped potatoes to the roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to combine. Cook for about 20 minutes.
  4. Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside while you prepare the marinade.
  5. For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette.
  6. To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane for this).
  7. After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces (or place into a separate pan if using). Pour some of the marinade over the chicken massaging it on top and underneath the skin. Season generously with salt and pepper.
  8. Add the rest of the marinade over the potatoes and toss gently.
  9. Cut the lemons in half and roast them alongside the chicken.
  10. Roast everything in the oven for about 45 minutes or more depending on the size of your chicken.
  11. The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy skin, place the chicken under the broiler for a couple of minutes.
  12. To serve, place the chicken and roasted lemons onto a platter. Garnish with extra oregano sprigs. Serve with the potatoes, salad, and reserved vinaigrette on the side.


  1. says

    I just happened to buy a cut-up bird on sale the other day, and put it in the freezer. Now I know what I’m doing with it. Love the roasted lemon, and the act of cooking the chicken on the potatoes. So delicious!

    • Emilie says

      Hi Laura! Don’t you just love when that happens? Thinking about what to make for dinner can be so daunting… The lemons are really yummy- the heat from the oven makes them soft and jammy. The warm juice is great drizzled over the chicken or with a salad. Enjoy :)

  2. says

    This is so brilliant – the pre-cut chicken, the potatoes, the flavorings. It looks and sounds incredible – I’m so making this. I don’t cook a lot of meat, and the thought of roasting a whole chicken intimidates me, but this seems totally doable. Love your photos and site design – looking forward to reading more! I’m a fellow Nosher, and loved getting this recipe in my inbox this morning : )

    • Emilie says

      Hi there! Thank you so much!!! This is totally doable, especially if you’re short on time. Glad to know another fellow Nosher :) Enjoy the recipe!!!

  3. Rose says

    Finally! I’ve been searching for a Greek chicken with potatoes recipe, but every one I’ve found either uses ‘fake’ ingredients, or it is too complicated and/or time consuming. This is exactly what I’ve been looking for. You’re so right, the kitchen smelled amazing and my family raved about this recipe. I also love the idea of the Greek salad on the side. A perfect combination. This will be a ‘regular’ recipe for us. Thank you!!

  4. Pamela Lillig says

    I was looking around on the Internet for a recipe that was like the wonderful roast chicken and potatoes at Kokkari in San Francisco and found your recipe. I did have to broil the chicken as you suggested for cripier skin, but the combination of ingredients and the cooking method quickly yields a delicous moist on the inside, crispy on the top side roasted chicken, with incredibly fragrant and flavorful side juices–a couple spoonfuls over the meat and potatoes are recommended. The double-duty marinade used as a salad dressing is brilliant and a great time saver. We all enjoyed it very much so this is a definite keeper! Thanks very much.

    • Emilie says

      Hi Pamela!

      Oh, I’m so glad you enjoyed this recipe. I love the combination of garlic, oregano, and lemon on just about anything. This works well with shrimp too.

      Thanks for taking the time to leave feedback. I really appreciate it :)

  5. dina says

    hi, just made your recipe, the kitchen smells amazing, their is one thing though, my potatoes weren’t crisp as yours, I placed the chicken over the potatoes, is this right or do I cook the potatoes in a separate pan? thank u

    • Emilie says

      Hi Dina!

      For super crispy potatoes, you have a couple of different options:

      1.) Use a very large roasting pan, scooting the potatoes over to one side (single layer), keeping the chicken separate.
      2.) Roast the potatoes in a separate pan.

      I roast the chicken and potatoes together in a large pan, but start the potatoes first to get them crispy (I don’t place the chicken over the potatoes). Hope this helps! Let me know if you have any other questions, I’m happy to help :)

  6. Natalie says

    I made this tonight and my Greek boyfriend says it tastes just like his yaya’s. This will be a new staple for us! Made exactly as directed and it was heaven! Thank you so much for sharing.

  7. Sue says

    I had been looking for a Greek chicken recipe & found yours. Made it this evening & it was so delicious!! I used boneless, skinless chicken breasts & let them soak in the marinade for 2 hours. They came out juicy & flavorful. I made rice pilaf with spinach mixed in but next time will try the potatoes with it. It was so easy to make & the whole family loved it. Thanks very much for this wonderful recipe!

  8. says

    Oh my! The pictures are amazing! My mouth is watering just looking at them <3 I was looking for inspiration for tonights dinner and I think I found it. Great read!

    • Emilie says

      Hi there! I’ve never tried freezing & reheating this meal after it was cooked. It wouldn’t hurt to try, though! I do know that potatoes don’t freeze well… so perhaps just experiment with the chicken.

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