If there’s one dish that feels like home in Greece, it’s lemon chicken with potatoes baked in the oven. Simple, comforting, and irresistibly delicious, this meal has a special place at the Sunday table in countless households.

What makes it so beloved? The answer is in its simplicity. With just a few humble ingredients—chicken, potatoes, olive oil, lemon, and herbs—you create a dish that fills the kitchen with aromas no one can resist. The chicken turns golden and tender, the potatoes soak up all the savory juices, and the lemon brings that bright Mediterranean touch that makes every bite come alive.

This dish isn’t tied to a particular season—it’s just as perfect on a summer evening as it is on a winter afternoon. It’s hearty enough to gather the family around the table when it’s cold outside, yet light and zesty enough to enjoy when the sun is shining.

Perhaps what makes Greek lemon chicken with potatoes so timeless is its ability to bring people together. It’s a meal for all ages, one that satisfies both the pickiest child and the hungriest grown-up.

For Greeks, it’s more than just food—it’s tradition, comfort, and a reminder that the best things in life don’t have to be complicated.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 whole chicken *

1kg potatoes, peeled and cut into wedges

1 cup olive oil + 1 tbsp butter

Juice of 2 lemons

2 tbsp oregano + 1 tbsp rosemary

2 cloves of garlic, crushed

Salt & Pepper

Directions

Preheat your oven to 425°F (220°C).

In a large roasting pan, place the chicken in the center.

Arrange the potato wedges around the chicken.

In a  a bowl or jar, add the garlic, olive oil, butter, oregano, rosemary, lemon juice, salt and pepper.

Mix the ingredients and pour the marinade over the chicken and potatoes, making sure everything is well coated.

Use your hands to rub the marinade into the chicken and mix it with the potatoes.

If possible, let the chicken marinate for at least 30 minutes to an hour in the refrigerator. This step is optional but enhances the flavor.

Season with some extra salt and pepper, if you like.

Bake in a preheated oven for 1 hour, (depending on the size of the chicken), until chicken golden brown.

Half time through cooking, turn the chicken upside down.

Once done, remove the pan from the oven and let the chicken rest for about 10 minutes before carving.

Garnish with some more oregano if desired, and serve with the roasted potatoes and pan juices.

*NOTES

The ingredients and steps remain the same whether you use a whole chicken or cut-up pieces.