Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken infused with bright lemon and earthy oregano flavors, served alongside golden, crispy potatoes perfect for a comforting Mediterranean dinner. This mediterranean-inspired chicken ready in about 65 minutes pairs sliced and 1 juiced lemons, chopped fresh oregano, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, 2 tablespoons chopped fresh oregano, 4 minced garlic cloves, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
  2. Step 2: Place 1 spatchcocked whole chicken (about 4 pounds) on a rimmed baking sheet. Rub the marinade all over the chicken, including under the skin and inside the cavity. Arrange 1.5 pounds halved baby potatoes around the chicken and toss them with 1 teaspoon dried oregano, a pinch of salt, and a drizzle of olive oil.
  3. Step 3: Scatter lemon slices from 1 lemon over the chicken and potatoes. Roast in the oven for 45-50 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F, and the potatoes are tender and browned.
  4. Step 4: Remove from the oven and let rest for 10 minutes before carving. Serve chicken pieces alongside the roasted potatoes, spooning pan juices over top.

Equipment for this recipe

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Frequently asked questions

How long does Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced and 1 juiced lemons from drying out.

Can I substitute ingredients in Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Greek Lemon-Oregano Roasted Chicken with Crispy Potatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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