Cuisine
Greek
Course
Main dishes
Total time
1h 45m
Servings
6 servings
Calories
480 kcal
This one-pan roasted chicken gets its bright flavor from lemon, garlic, and oregano — a Sunday dinner staple across Greece. Serve it with the pan juices spooned over potatoes or rice.
Ingredients
- 1 whole chicken (4-5 lbs), or 8 bone-in thighs
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1.5 lbs baby potatoes, halved
- 1 cup chicken broth
Instructions
- Marinate
Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Rub all over the chicken and let sit 30 minutes (or overnight in the fridge). - Prep the pan
Preheat the oven to 425°F. Scatter the potatoes in a roasting pan and place the chicken on top. Pour the chicken broth into the pan. - Roast
Roast for 60-75 minutes, basting once halfway through, until the chicken reaches 165°F internally and the skin is golden. - Rest and serve
Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes and pan juices spooned on top.
Leftovers keep well in the fridge for up to 3 days and make excellent sandwiches.
