Sunday Supper: Roasted Greek Chicken and Potatoes In Lemon-Oregano Vinaigrette

Intensely lemony and flecked with oregano, whole, roasted Greek chicken is the perfect bedfellow for humble, wedged potatoes. Just be sure to give the potatoes a head start since it takes them longer to cook through. This ensures a caramelized exterior and creamy, starchy center.

By initially cooking the chicken breast-side-down, flipping it over and raising the oven temperature, the bird stays moist, while boasting glistening, crackly skin.

Naturally, it's important to baste the meat and potatoes with pan juices every 20 minutes. This not only infuses them with flavor but also ensures that crave-worthy crispness.

Note: This can easily be made with a whole, cut-up chicken as well. Simply reduce the cooking time to about 40 minutes. You can also use dried oregano instead of fresh, but reduce the amount used to 1 teaspoon.

1/2 cup fresh lemon juice (from 3 to 4 lemons)
2 teaspoons lemon zest
4 tablespoons olive oil
4 large cloves garlic, minced (about 2 tablespoons)
1 tablespoon chopped fresh oregano leaves
1 teaspoon all-purpose Greek seasoning (see note above)
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
8 medium red potatoes, peeled and quartered
1 whole chicken, about 3 to 4 pounds


  1. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk together lemon juice, lemon zest, olive oil, garlic, oregano, Greek seasoning, thyme, 3/4 teaspoon salt and 1 1/4 teaspoons black pepper in a medium bowl.
  2. Toss potatoes with 3 tablespoons vinaigrette and place in a large roasting pan in the oven. Set aside remaining vinaigrette for later use.
  3. Meanwhile, season chicken with 1/2 teaspoon salt. Drizzle generously with a few tablespoons of vinaigrette, massaging onto skin until evenly coated.
  4. After 20 minutes have passed, push potatoes to the side of the roasting pan and place chicken in the center of the pan, breast-side down. Bake for 40 minutes, basting with pan juices half way through. Flip chicken over so the breast-side is facing up. Raise the oven temperature to 400°F. Continue cooking, basting with pan juices every 20 minutes or so, until chicken breast registers 155°F at its thickest part on an instant read thermometer, about 30 to 40 minutes longer. Remove from the oven and let rest for 10 minutes before carving. Serve with potatoes and additional vinaigrette.