Greek Roast Chicken and Lemon Potatoes

This Greek roast chicken and lemon potatoes is my mum’s kotopoulo sto fourno – a whole chicken slow-roasted in one pot with lemon, garlic, oregano and olive oil, while the potatoes soak up all the juices underneath. About 10 minutes of prep, a handful of ingredients and a one pot Greek chicken dinner everyone fights over.

The secret is patience: the chicken roasts low and slow under foil, so the potatoes turn meltingly soft and lemony in the pan juices, then a final blast of heat crisps the skin and gives the potatoes their golden edges.

You will also love… my Greek Lemon Potatoes!

What readers say

“So good! Thought the potatoes would be mushy, but they came out really good. The whole thing is delicious – perfect level of lemony-ness.”

– Katherine

A Greek Sunday Classic

This is my mum’s oven-roasted chicken with potatoes (κοτόπουλο στο φούρνο με πατάτες) – a Greek classic I grew up on. It frequently graced our Sunday table during my childhood in Athens.

This slow-roasted whole chicken needs little prep and very few ingredients, yet it is so delicious. One whiff of that herby, garlicky aroma and I am ten years old again, sharing this meal and fighting over who gets the leg. Proust’s madeleines have nothing on this roast chicken!

It is a meal meant for sharing – and for lazy Sundays. It does not involve slaving over the stove, but it does need a long roasting time. I say put it in the oven and spend the next couple of hours catching up with friends over a glass of wine… or making dessert.

Here’s What You’ll Need

Since the recipe has so few ingredients, it pays to use the best you can find. You will find the exact quantities in the recipe card below.

• Whole chicken: a large free-range bird, at least 3¼ lb (1.5kg), giblets removed. See the variations below if you would rather use chicken pieces.
• Potatoes: floury (starchy) potatoes such as russets or Maris Piper – more on choosing them below.
• Lemon: one lemon, squeezed over the chicken and potatoes, then tucked into the cavity. The chicken is a lot more lemony in Greece, so add more if you like.
• Olive oil: do not be stingy – Greek cooking uses plenty of olive oil, and it is what makes the potatoes golden.
• Dried oregano: wild Greek dried oregano has a bolder flavor and scent than the supermarket kind and is well worth sourcing.
• Garlic, red onion and bay leaves: the onion and a bay leaf go inside the chicken, the garlic goes in with the potatoes.
• Chicken stock or white wine: a splash in the pan keeps things moist and makes the pan juices.

How to Make Greek Roast Chicken and Potatoes

Here is an overview of the method – the full step-by-step instructions are in the recipe card.

1. Prepare the chicken: pat it dry (there is no need to rinse it), rub all over with olive oil and season generously with salt and pepper.
2. Flavor it: squeeze half a lemon over the chicken, tuck the squeezed lemon half into the cavity with the onion and a bay leaf, and sprinkle with oregano.
3. Roast low under foil: add a little stock to the pan, cover and roast at 325°F (170°C) for 40 minutes.

1. Add the potatoes: arrange them around the chicken with the garlic and remaining bay leaf, drizzle with olive oil, season, and squeeze over the rest of the lemon. Cover and roast for another 40 minutes.
2. Turn and finish: turn the potatoes, add more stock if the pan looks dry and roast for 20–30 minutes more, until the potatoes are fork-tender.
3. Crisp it up: remove the foil, increase the oven to 425°F (220°C) and roast for 5–10 minutes until the skin is golden and crisp.
4. Rest: cover loosely with foil and rest for 10 minutes before carving.

Cook’s tip

Take the foil off for the final blast

The foil keeps the chicken moist and lets the potatoes steam in the lemony juices during the long, slow roast. Remove it for the last 5–10 minutes at the higher temperature so the skin and potatoes can brown – then use it again to cover the chicken loosely while it rests.

The Secret to Perfect Greek Lemon Potatoes

Let’s be honest – the potatoes are the star of this dish. I could eat them on their own and be very happy indeed. Three things make them special:

• Choose the right potato: floury (starchy) potatoes such as russets or Maris Piper – any potato that is good for mashing – absorb the juices and turn fluffy inside with crispy edges. Yukon Golds sit in the middle, with a creamier texture that still browns well. Avoid waxy new potatoes: they hold their shape but stay firm and will not soak up the flavor in the same way.
• Cut them evenly: cut the potatoes into large, even chunks or wedges so they cook at the same rate, and spread them out around the chicken. More cut surface touching the pan means more crispy, golden edges.
• Make them extra-crispy: transfer the pan juices to a gravy boat and put the potatoes back in the oven under the broiler (grill) while the chicken is resting.

Expert Tips for the Best Results

• Dry the skin well: pat the chicken thoroughly dry before oiling – dry skin crisps, wet skin steams.
• Do not overcrowd the pan: use a roasting pan or casserole large enough for the potatoes to sit in a single layer around the chicken.
• Keep an eye on the liquid: add a splash of stock whenever the pan looks dry, so the potatoes do not catch.
• Use a thermometer: it takes the guesswork out of knowing when the chicken is done (see the notes in the recipe card).
• Always rest the chicken: 10 minutes under foil keeps the meat juicy and gives the potatoes a few extra minutes in the oven if they need them.

Variations and Substitutions

Using Chicken Pieces

If you do not want to carve a whole chicken, use bone-in, skin-on chicken pieces – thighs, drumsticks or leg quarters all work well. Pieces cook faster than a whole bird, so add the potatoes at the start and check the chicken earlier. You can also spread everything out on a large sheet pan for a sheet pan Greek chicken version.
I do not recommend boneless, skinless chicken breasts for this recipe – they dry out long before the potatoes are ready.

More Ways to Change It Up

• Add feta: crumble feta over the potatoes for the final 10 minutes at the higher temperature.
• Add more veggies: parsnip, carrots and squash work well – add them during the last 40 minutes so they don’t get mushy.
• White wine instead of stock: dry white wine gives the pan juices a lovely depth.

Serving Suggestions

With the potatoes already in the pan, all you need is something fresh. A Greek salad (horiatiki) with tomatoes, cucumber, olives and feta is the classic partner, along with tzatziki and warm pita or crusty bread to mop up the juices. For a bigger spread, add Gigantes Plaki (Greek baked beans), dolmades and bread to dip into the pan juices!

Storage and Reheating

• Fridge: store leftover chicken and potatoes in an airtight container for up to 3 days.
• Freezer: strip the chicken from the bone and freeze for up to 3 months. The potatoes do not freeze well.
• Reheat: cover with foil and reheat in the oven or an air fryer at 350°F (180°C) for 15–20 minutes until piping hot.
• Leftovers: use the carcass to make stock and turn the leftover meat into avgolemono soup.

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Frequently Asked Questions

It means “chicken in the oven” in Greek. Kotopoulo sto fourno me patates (κοτόπουλο στο φούρνο με πατάτες) – roast chicken with potatoes, lemon and oregano – is a classic Sunday meal in Greek homes.

Floury (starchy) potatoes such as russets or Maris Piper – any potato that is good for mashing. They soak up the lemony juices and turn fluffy inside. Yukon Golds work too.

Yes. Take the foil off when you turn the oven up for the final 5–10 minutes so the skin browns and crisps, then cover the chicken loosely with foil while it rests.

Use floury potatoes cut into even chunks, do not overcrowd the pan, and remove the foil for the final 5–10 minutes at 425°F (220°C). If they need more color, leave them in while the chicken rests.

A Greek salad (horiatiki), tzatziki and warm pita or crusty bread are the classic pairings.

You can, but I prefer to roast the chicken directly in the pan – the juices it releases help flavor the potatoes.

I don’t recommend it – boneless chicken breast dries out with this long roasting time. Use a whole chicken or bone-in, skin-on thighs or leg quarters.

Absolutely! Crumble it over the potatoes for the last 10 minutes of cooking.

The chicken is safe to eat when it reaches 165°F (75°C) in the thickest part of the thigh. Roast it low at 325°F (170°C) under foil, then finish at 425°F (220°C) to crisp the skin.