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4.09 from 34 votes

Baked Greek Chicken And Potatoes

A quick, easy, truly scrumptious baked chicken with potatoes, olive oil, oregano, lemon, and plenty of garlic.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Greek
Keyword: Chicken, dairy-free, easy, gluten-free
Servings: 4 people
Calories: 898kcal


  • 1 whole chicken (about 2 kg / 4 lb +6 oz)
  • 5-6 large potatoes peeled
  • 150 ml extra virgin olive oil
  • 12 large garlic cloves
  • 2 loaded tablespoons dried Greek oregano
  • 1 lemon zested and juiced
  • kosher salt and freshly ground pepper


  • Preheat oven at 230°C / 446°F. If your oven is too strong, preheat at 220°C / 428°F.
  • Cut the chicken into 4 portions, separating the legs and breasts. Rinse well and place in a large pan about 33 cm x 38 (13x 15-inch) with its skin facing upwards.
  • Cut the potatoes into wedges and place all around the chicken. Cut the garlic cloves in half and toss them here and there. Don't let them sit on the surface of the chicken though, so they won't get burned.
  • Add 1 cup of water to cover the bottom of the pan. Add also the lemon juice and lemon zest. Drizzle the olive oil all over on top.
  • Sprinkle the dried oregano all over the chicken and the potatoes. Season with kosher salt and freshly ground pepper.
  • Bake for 20 minutes and then flip the chicken parts upside down and bake for another 20 minutes. Then flip one last time so the skin is facing upwards again, and cook for about 20 minutes more. Or until the skin of the chicken gets golden-brownish in color and the potatoes look nice and mellow.
  • Serve with a Greek salad and/or some Tzatziki.


Serving: 1serving | Calories: 898kcal | Carbohydrates: 36g | Protein: 40g | Fat: 66g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 147mg | Potassium: 1177mg | Fiber: 5g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 55mg | Calcium: 74mg | Iron: 4mg