The Best Greek Chicken and Potatoes


(Adapted from Heather Christo’s recipe on

Serves 4 – 6


1 whole 4 – 4.5 pound chicken split in half

2 large lemons

11 garlic cloves

2 tablespoons dried Greek oregano

1 cup olive oil

6 medium Yukon gold potatoes

Kosher salt and pepper


1.      Preheat the oven to 350°.

2.      Place the chicken halves on a sheet pan.

3.      Cut one of the lemons in half and squeeze all of the juice over the chicken. Rub the lemon halves over the chicken.

4.      Pour ¼ cup of the olive oil over the chicken.

5.      Season the chicken generously with salt and pepper. Sprinkle 1 tablespoon of the oregano over the chicken.

6.      Peel and mince 5 of the garlic cloves and sprinkle over the chicken.

7.      Peel and quarter the potatoes and put them in a large bowl.

8.      Peel and mince the remaining 6 garlic cloves and sprinkle over the potatoes.

9.      Add the remaining ¾ cup olive oil, 1 tablespoon oregano, and the juice of the second lemon to the bowl of potatoes. Sprinkle with salt and pepper and gently toss so everything is evenly distributed.

10.   Put the potatoes and all of the seasoned olive oil around the chicken on the sheet pan.

11.   Roast until the chicken is done (165°, measured with an instant read thermometer), about 1 hour and 10 – 15 minutes.

12.   Remove the chicken and potatoes to a serving dish. Pour all of the remaining sauce in the sheet pan over the chicken and potatoes.