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Greek Roasted Chicken & Potatoes

Greek Roasted Chicken & Potatoes is a classic Greek meal, that is meant for sharing! This slow-roasted whole chicken requires only minimal preparation work and very few ingredients, yet it has such a delicious bright flavor and it is so tender. A perfect, special and comforting meal everyone needs!

There are so many recipes for roasted chicken, usually with veggies, but this Greek one with potato wedges is my favourite.

Tips for making the perfect Greek Roasted Chicken & Potatoes
  • Dry the skin of the chicken using paper towels. The drier the chicken, the crispier it will be.

  • Use kitchen twine to tie chicken legs. That helps to keep its shape and juices during roasting.

  • If you have time refrigerate for 12-24 hours or overnight, otherwise roast it straight away. The longer the chicken is left with the marinade, the tastier it will become.

  • Before roasting the chicken, remove from the refrigerator and let it first come to a room temperature.

  • Allow the chicken to rest before slicing it, so the juices collect and the chicken remains moist.



Servings: 4-6

Preparation time: 15 mins

Cooking time: 2 hours 30 mins


1 whole chicken (approx. 2 kg)

1 1/2 kg potatoes, peeled and cut into wedges

70 ml extra virgin olive oil

juice and zest from 2 lemons

1 lemon cut in slices

3 cloves of garlic, peeled

2 tbsp. dried oregano

1 tsp. dried thyme

2 tbsp. dijon mustard




  • In a food processor add garlic, olive oil, mustard, oregano, thyme, salt, pepper, lemon juice & lemon zest and beat until all ingredients are combined. Set aside until needed.

  • Peel the potatoes, cut them in to wedges and transfer to a crock pot (slow cooker).

  • Add 1/3 of the marinade and mix to coat potatoes.

  • Place the chicken over the potatoes. Add the remaining 2/3 of the marinade and spread evenly all over the chicken. Also the inside of the chicken. (For extra aroma, add 1 lemon cut in half inside the chicken)

  • Place lemon slices over and between the potatoes.

  • Cover crock pot with the lid and refrigerate for 12 hours or overnight.

  • When ready to cook, remove chicken from the refrigerator and let it come to a room temperature (this will last approx. 30 minutes). Preheat oven to 180 degrees, set to Fan.

  • Roast for 1 1/2 hour with the clay pot covered or until potatoes are soften.

  • Then remove the lid, lower temperature to 180 degrees and roast for approximately 45 minutes to 1 hour or until the chicken and the potatoes are golden brown.

  • When ready, remove from the oven and allow the chicken to rest (with the lid on) for 10 to 15 minutes before cutting it in to pieces.

  • Serve and enjoy.

Have you tried this recipe?? I would be happy to see yours! Share a photo on Instagram. Tag @sweetandsalty_feelings and hashtag it #sweetandsaltyfeelings


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