One-Pan Greek Roast Chicken and Potatoes Recipe -

Bring the vibrant flavors of the Mediterranean straight to your kitchen with this effortless, all-in-one culinary masterpiece.

Juicy, tender roasted chicken meets mouthwatering, savory Greek-style potatoes, all infused with bright lemon, earthy oregano, and sweet caramelized shallots and fennel.

The best part? Everything comes together in a single roasting pan for maximum flavor and minimal cleanup.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 20 minutes
Refrigerate Time: 1 hour
Total Time: 2 hours 40 minutes
Servings: 6 servings

Ingredients

1 1/2 tablespoons dried oregano (split into portions)
2 1/2 teaspoons salt (split into portions)
Freshly ground black pepper (to taste)
1 fresh lemon (zested and halved)
1 whole chicken (about 4 pounds)
3 pounds russet potatoes (peeled and sliced into even wedges)
1 fennel bulb (trimmed and sliced into wedges)
2 shallots (peeled and sliced into wedges)
6 cloves garlic (left whole and peeled)
1 cup chicken stock
1 tablespoon olive oil

Step-by-Step Instructions

1. Season and Marinate the Chicken

In a small mixing bowl, blend 1 tablespoon of dried oregano, 1 1/2 teaspoons of salt, a generous pinch of black pepper, and the fresh lemon zest.
Pat the whole chicken completely dry with paper towels to ensure crispy skin. Thoroughly rub the spice mixture all over the exterior and interior cavities of the bird.
Place the seasoned chicken in the refrigerator to marinate for at least 1 hour (or overnight for deeper flavor).

2. Prep the Oven and Ingredients

Take the chicken out of the refrigerator 30 minutes prior to cooking to let it come up to room temperature.
Preheat your oven to 400°F (200°C).
Arrange your russet potato wedges, fennel wedges, and shallot wedges evenly across the bottom of a large roasting pan.

3. Assemble the Roasting Dish

Scatter the whole peeled garlic cloves throughout the bed of vegetables.
Season the vegetables directly with the remaining 1 teaspoon of salt, additional black pepper, and the remaining 1/2 tablespoon of dried oregano.
Nestle the two lemon halves cut-side down among the vegetables.
Pour the chicken stock into the bottom of the pan so the vegetables are partially submerged in liquid.
Place the seasoned whole chicken directly on top of the vegetable bed, then drizzle and rub the olive oil over the skin of the chicken.

4. Roast to Perfection

Tightly cover the entire roasting pan with aluminum foil to trap the steam, ensuring the chicken and potatoes cook through tenderly.
Roast covered in the preheated oven for 40 minutes.
Remove the foil to allow the skin to brown. Continue roasting until the internal temperature near the deepest part of the thigh bone reaches at least 165°F (74°C) and the juices run completely clear (this will take an additional 20 to 45 minutes depending on your oven and bird size). Tip: If the chicken browns too quickly before cooking through, loosely tent it back with foil.

5. Rest and Serve

Carefully remove the roasting dish from the oven.
Transfer the cooked chicken to a cutting board or platter, cover it loosely with foil, and let it rest for 15 to 20 minutes to redistribute its juices.
Take the roasted lemon halves from the pan and squeeze their warm juice directly over the cooked potatoes and vegetables. Carve the chicken and serve alongside the flavorful pan potatoes and vegetables.

Essential Cooking Tips

Uniform Sizing

Cut your potatoes and fennel into evenly sized wedges so they cook at the exact same rate and absorb the broth uniformly.

Bring to Room Temp

Never put a fridge-cold chicken straight into a hot oven; letting it sit out for 30 minutes ensures even internal cooking.

Broth Control

Ensure your chicken stock stays at the bottom level. It creates a braising liquid that softens the potatoes while the chicken roasts above it.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	1051 kcal	—
Total Carbohydrate	71g	26%
Dietary Fiber	11g	40%
Total Sugars	10g	—
Protein	92g	184%
Total Fat	45g	58%
Saturated Fat	12g	61%
Cholesterol	267mg	89%
Sodium	1236mg	54%
Vitamin C	95mg	105%
Calcium	167mg	13%
Iron	8mg	45%
Potassium	2328mg	50%