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Greek Lemon Chicken & Potatoes

  • Apr 26
  • 2 min read

A classic Greek-inspired roast featuring a spatchcocked chicken for perfectly crispy skin and juicy meat, paired with golden, lemony potatoes. Everything roasts together in one pan, making this both effortless and incredibly flavourful.



Ingredients


For the Chicken and Potatoes

  • 1 whole chicken, spatchcocked (backbone removed)

  • 4 to 6 large Yukon Gold or russet potatoes, peeled and cut into wedges


For the Marinade

  • 1/2 cup olive oil

  • Zest and juice of 3 lemons

  • 8 garlic cloves, minced

  • 1 1/2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 2 tablespoons dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon sweet smoked paprika

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper


To Finish

  • 1/3 cup fresh parsley, finely chopped


Method


  1. Preheat your oven to 425°F (220°C) and line a large baking tray with parchment paper or foil.

  2. In a medium bowl, whisk together the olive oil, lemon zest and juice, minced garlic, Dijon mustard, honey, oregano, thyme, smoked paprika, salt, and black pepper until well combined.

  3. Peel, wash and cut the potatoes into wedges

  4. Place the potato wedges onto the prepared baking tray. Spoon a portion of the marinade over the potatoes and toss them well, ensuring each piece is evenly coated.

  5. Arrange the spatchcocked chicken on top of the potatoes, skin side up. Pour the remaining marinade over the chicken, making sure it is well coated, especially over the skin and into the crevices.

  6. Transfer the tray to the oven and roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the potatoes are tender and golden. This typically takes about 45 to 60 minutes, depending on the size of the chicken.

  7. If the chicken begins to brown too quickly, loosely tent it with aluminum foil toward the end of cooking.

  8. Once done, remove from the oven and allow the chicken to rest for 10 minutes before carving. Sprinkle freshly chopped parsley over the dish just before serving.


Notes & Tips


  • For extra crispy potatoes, ensure they are spread out in a single layer and not overcrowded.

  • A quick broil at the end can enhance the golden colour of both the chicken skin and potatoes.

  • Serve with a simple Greek salad or warm pita for a complete meal.

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